Tempeh Salad Tower
Ingredients
- For the salad
- 2 Tbsps Peanut oil
- ½ Cucumber
- 4 Tomatoes
- 1 Apple
- 1 handful Sprout
- 2 Tbsps lemon juice
- 2 Tbsps light sesame oil
- salt
- 1 pinch sugar
- freshly ground white peppers
Preparation steps
For the tempeh: Cut the tempeh into 20 slices. In a bowl, whisk the soy sauce with 2 tablespoons of the peanut oil. Place the tempeh in a dish and drizzle with the soy mixture. Allow to sit for 15 minutes.
For the salad: Peel the cucumber, halve lengthwise, remove seeds and dice small. Blanch the tomatoes, peel, quarter, core and cut into small cubes. Rinse the apples, quarter, core and cut into small cubes. Rinse the sprouts and drain well.
For the dressing: In a bowl, whisk the lemon juice with the sesame oil. Season with salt, sugar and pepper to taste. Stir the cucumber, apple, tomato and sprouts into the dressing and season with salt and pepper to taste.
For the tempeh: Remove the tempeh from the marinade. Heat the remaining peanut oil in a skillet. Add the tempeh in batches and sear until golden, about 1-2 minutes per side.
For assembling: Place 1 slice tempeh on a plate. Top with the salad mixture and add another tempeh round. Continue until all the ingredients are used up and resembles a tower.
For garnish: Serve garnished with the chervil and frisee.
