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Tempeh and green bean salad

You can serve this tempeh and green bean salad warm or cold, so it’s perfect for quick meals, lunch boxes, picnics and parties. It’s vegan, gluten-free, low-carb and healthy, so fits in most diets. You can serve rice noodles or rice on the side, or serve it a as aside dish, part of a menu.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g green beans
  • 100 g tempeh
  • 4 spring onions
  • ½ red pepper
  • 1 Tbsp Kikkoman soy sauce gluten-free, if needed
  • 1 tsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp mirin
  • 1 Tbsp sesame seeds
  • Coriander leaves to serve

Method
 

  1. Cut the tempeh into cubes, the red pepper into bite-sized pieces.
  2. Mix the soy sauce, mirin, half of the sesame oil and rice vinegar in a shallow, oven-proof dish then add the tempeh and red pepper spices, then coat them well with the sauce.
  3. Preheat the oven to 180°C or prepare an air-fryer.
  4. Bake in the oven for 25 minutes, in the air-fryer about 15 minutes. Turn over the tempeh pieces regularly.
  5. Meanwhile, cut the spring onions into small pieces - add these to the tempeh for the last 3 minutes of baking.
  6. Steam the green beans over boiling water for 5 minutes, then transfer them to a serving bowl.
  7. Add the baked tempeh, pepper and onion pieces, then drizzle with the remaining sesame oil and a drop of soy sauce.
  8. Scatters some sesame seeds and chopped coriander leaves on top, just before serving.