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Pan Fried Tempeh with Sweet Soy Ginger Dressing

This recipe is taken from my new book The Personalised Nutrition Guide to Menopoause.  This book includes over 80 recipes designed to reset and renew your body through the perimenopause and menopause years and beyond. A delicious colourful salad packed with antioxidants, vitamins and minerals and tossed with a tangy dressing. Tempeh is fermented soy, rich in protein and isoflavones which has been shown to ease hot flushes and support bone health. Instead of frying the tempeh you could air fry the tempeh until lightly golden. Tofu would be a great alternative to tempeh if wished.

Pan Fried Tempeh with sweet soy ginger dressing

Preparation time: 15 minutes

Cooking time: 7 minutes

Serves 2

Ingredients

Preparation time: 15 minutes

Cooking time: 7 minutes

Serves 2

 

200g tempeh, cut into cubes

1tbsp tamari soy sauce

1tbsp nutritional yeast flakes

1tbsp olive oil

Salad

200g sprouting broccoli or regular broccoli cut into small florets

100g sugar snap peas or green beans

Large handful of lettuce leaves, shredded

1/4 cucumber deseeded and diced

1/2 red pepper, cored, deseeded and cut into chunks

To serve: 1tbsp sesame seeds

Dressing

5tbsp tamari soy sauce

1tbsp honey or maple syrup

1 red chilli deseeded and chopped

2 garlic cloves crushed

1tbsp finely chopped root ginger

Juice of 2 limes

1tbsp rice vinegar

Instructions

 

  1. Place the tempeh in a bowl and drizzle over the tamari and nutritional yeast flakes. Toss well and set aside for 5 minutes.
  2. Make up the dressing by whisking all the ingredients together
  3. Cook the broccoli and sugar snap peas in boiling water until al dente about 2-3  minutes. Drain and immerse immediately in cold water. Drain again.
  4. Heat the oil in a large saute pan and cook the tempeh until golden on all sides, about 3-4 minutes. Alternatively airfry for around 5 minutes until lightly golden.
  5. Place the vegetables in a large bowl and add the tempeh. Pour over the dressing and toss together well.
  6. Sprinkle with sesame seeds and serve.

 

Nutrition per serving 390kcal, Total Fat 14g of which saturates 2.6g, Total Carbs 24g of which sugars 15g, Fibre 12g, Protein 32g,

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