Justin Brooks
Let the tempeh marinate all morning, then put the dish together for lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days.
Recipe information
Yield
Makes 1 Servings
Ingredients
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon mirin
1 tablespoon toasted sesame oil
½ teaspoon freshly grated ginger
4 ounces tempeh, crumbled
Shredded cabbage, sliced carrot, sliced cucumber, sliced radish, cilantro leaves, and mint leaves (for serving)
Preparation
Step 1
Combine soy sauce, lime juice, mirin, sesame oil, and ginger in a resealable plastic bag. Add tempeh, seal, and lightly shake to coat. Chill at least 3 hours.
Step 2
Place cabbage in a medium bowl. Arrange tempeh, carrot, cucumber, and radish over cabbage. Drizzle with remaining marinade and top with cilantro and mint.
Step 3
Do Ahead: Tempeh can be marinated 1 day ahead. Cover and chill.
