Grilled Asparagus And Tempeh Salad Recipe

About this recipe

A delightful vegetarian dinner featuring grilled tofu, sautéed asparagus, and a tangy hoisin vinaigrette, served over fresh baby greens. Perfect for a satisfying and healthy evening meal.

Ingredients

• 500 Ml Mizkan Rice Vinegar, 500Ml
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Filippo Berio Garlic Flavoured Olive Oil
• 250G Ginger - 250g
• - Fine Food Specialist Green Asparagus
• 1 Kg Red Onion 1kg
• 80G Unbeleafable Mixed Babyleaf Salad
• 100G Pommery Espelette Pepper Mustard, 100G
• 400 g Manning Impex Frozen Tempeh 400G
• 295G Lee Kum Kee Hoisin Sauce
• - Tata Salt

Instructions

1. 1. To make the vinaigrette, blend 1/4 cup hoisin sauce, 1/4 cup rice wine vinegar, 1/4 cup vegetable broth, 2 tablespoons olive oil, 4 teaspoons grated fresh ginger, and 2 teaspoons mustard in a blender until smooth. Refrigerate until ready to use.
2. 2. Cut 400 g of tempeh into thick slices. Rub the tempeh slices with 1 tablespoon olive oil and a pinch of salt and pepper. Let them marinate for at least 30 minutes.
3. 3. Heat a grill pan over medium heat. Grill the tempeh slices for about 2-3 minutes on each side until they are golden and have grill marks. Remove from the pan and let rest for 5 minutes.
4. 4. In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté 200 g of asparagus (trimmed) and 1 thinly sliced red onion for 5-7 minutes until tender. Transfer to a plate.
5. 5. Arrange 4 cups of baby greens on a serving platter. Place the grilled tempeh slices and sautéed asparagus on top. Drizzle with the prepared hoisin vinaigrette.
6. 6. Garnish the salad with the sautéed red onion slices. Serve immediately.