Tempeh Rainbow Salad with Sticky Orange Glaze

Instructions

1. 1

   Cut the tempeh into bite-sized cubes. In a bowl, toss with corn starch and sesame oil until evenly coated.

2. 2

   Air fry the coated tempeh at 400°F for 20 minutes, shaking halfway through, until golden and crispy. Pan fry if you don't have an air fryer.

3. 3

   For the sticky orange sauce in a small bowl, whisk together orange juice, maple syrup, tamari, doenjang, sesame oil, minced garlic, chopped serrano pepper, and black pepper until well combined.

4. 4

   Prepare the salad base in a large bowl. Combine shredded kale (massage it first with olive oil to soften), grated carrot, edamame, and red cabbage. Toss to mix.

5. 5

   Combine the dressing in a small bowl. Whisk together tahini, water, lime juice, apple cider vinegar, maple syrup, and tamari until smooth. Add more water if needed to reach desired consistency.

6. 6

   To glaze the tempeh heat a medium pan over medium heat. Pour in the orange sauce and cook, stirring constantly, until it bubbles and begins to caramelize (about 3-5 minutes). Add the crispy tempeh and toss to coat completely in the sticky glaze.

7. 7

   To assemble divide the salad mixture into 3 meal prep containers. Top each with glazed tempeh. Store the sesame dressing separately and add just before eating.

8. 8

   Add probiotics. When ready to eat, drizzle with sesame dressing and add a generous spoonful of kimchi or sauerkraut to each container.