YOUR SOLIN GENERATED RECIPE
Grilled Tempeh and Edamame Salad with Crunchy Vegetables
Dry-grilled tempeh and shelled edamame tossed with bell peppers in a zesty lime-ginger dressing, served with plenty of crisp cucumber.
INGREDIENTS
160 grams Tempeh
35 grams Shelled Edamame
30 grams Cucumber
15 grams Red Bell Pepper
10 grams Rice Vinegar
10 grams Lime Juice
2 grams Fresh Ginger
PREPARATION
Steam the tempeh for 10 minutes to remove any bitterness and soften the texture for grilling.
Slice the steamed tempeh into thin strips or bite-sized cubes.
Heat a non-stick grill pan over medium-high heat and grill the tempeh until golden brown and slightly crisp on all sides.
Whisk together the rice vinegar, lime juice, and freshly grated ginger in a small mixing bowl to create the dressing.
In a large salad bowl, combine the grilled tempeh, shelled edamame, diced cucumber, and red bell pepper.
Drizzle the lime-ginger dressing over the salad and toss gently to coat all ingredients before serving.