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Salade d’algues asiatiques et de tempeh grillé

Prep Time
30 mins
Total Time
5 mins
Serves
4

Ingredients

30 g
dehydrated wakame seaweed
60 ml
ponzu sauce
10 ml
sesame oil
15 ml
rice vinegar
15 ml
ginger
A pinch,
hot pepper
To taste,
pepper
60 ml
cilantro
60 ml
mint
2
lebanese cucumbers
2
green onions
4 sheets
dried nori seaweed
1 block
tempeh
15 ml
sesame seeds

Directions

Step 1
Place wakame seaweed in a bowl and cover with warm water. Let soak for 15 minutes.
Step 2
In a medium bowl, combine ponzu sauce, 5 mL (1 tsp.) of sesame oil, rice vinegar, ginger, hot pepper flakes, and pepper.
Step 3
Add cilantro, mint, cucumbers, and green onions to dressing and mix well to combine.
Step 4
Drain wakame seaweed. Remove tough part; then cut the rest into thin strips, placing immediately in the bowl with the other ingredients. Toss to combine.
Step 5
Hand crumble the sheets of nori seaweed into flakes directly in the bowl, and mix well.
Step 6
In a skillet, heat remaining sesame oil and grill tempeh for about 2 minutes per side.
Step 7
Divide seaweed salad among four bowls and top with a piece of tempeh. Garnish with sesame seeds and serve with basmati rice.

Nutritional facts

Calories:
230
Saturated Fat:
10 g
Carbs:
16 g
Fibre:
7 g
Sugar:
6 g
Protein:
11 g
Sodium:
1470 mg