Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh

From: Food 52.com  By: Gena Hamshaw

One of my daughters loves tempeh! So, since they are home from college, I thought I'd make a new tempeh dish.  This was a hit!  I served it with a baked sweet potato.  I always make sure to buy my tempeh organic and non GMO.  It is important to let it marinate.  I doubled the recipe but didn't dress it so that we could eat it at lunch the next day! enjoy!

Serves 4: Basic Marinated Tempeh       

2tablespoons apple cider or rice vinegar (apple cider is my preference)

• 2 tablespoons soy sauce or tamari
• 2tablespoons water
• 1teaspoon grated or minced ginger root
• 1teaspoon toasted sesame oil
• 8ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
• 2teaspoons coconut oil (optional, for frying)

Snow Pea, Cabbage, and Mizuna Salad with Miso Mustard Dressing

• 6ounces snow peas, trimmed
• 2 cups red cabbage, shredded
• 1cup carrot, shredded
• 2cups mizuna (I used arugula since Sprouts doesn't carry mizuna.  It worked great)
• 2green onions, sliced thin
• 1/4cup cilantro, diced
• 2tablespoons mellow white miso(make sure to buy non GMO)
• 1tablespoon dijon mustard
• 1/4cup olive oil
• 3tablespoons lemon juice
• 1small clove garlic, minced
• 1tablespoon maple syrup

1. To prepare the tempeh, whisk together the vinegar, soy sauce or tamari, water, ginger, and sesame oil. Arrange tempeh in a large, shallow bowl (a small casserole will also work) and pour the marinade over the pieces. Allow them to marinate for 2-3 hours (or over the course of a day, refrigerated).
2. You can either bake or pan fry the tempeh. (I did the pan fry method) To fry, heat the coconut oil on a skillet pan or in a large frying pan over medium high heat. Cook each side for about four minutes, and serve hot. To bake, heat an oven to 375 degrees and bake them tempeh pieces for 25 minutes, flipping once through.
3. To prepare the salad, heat a small pot of water to a boil and boil the snow peas for about thirty seconds. Rinse under cold water and let them dry, then cut the peas in halves or thirds.
4. Mix all remaining salad ingredients. 
5. To make the vinaigrette, blend the miso, mustard, lemon, oil, garlic, and syrup in a blender till smooth or whisk together briskly. Dress the salad to taste, and top with the seared tempeh.