A stunning tempeh for lunch or dinner!

Serves: 2


(use organic ingredients where possible)


  • 1 tbsp miso paste
  • ½ tbsp liquid aminos
  • 1 tsp maple syrup or honey
  • 1 tsp sesame oil
  • ¼ cup water
  • Salt and pepper


  • 2 packets tempeh, cut into thin slices
  • 1 cup purple cabbage, thinly sliced
  • ½ cup coriander leaves
  • Chili, thinly sliced (optional)
  • 3 slivers ginger, cut julienne style
  • 3 slivers turmeric, cut julienne style
  • 1 spring onion, cut julienne style
  • 2 cups living sprouts or mung bean shoots


  1. Mix all the dressing ingredients well in a bowl, set aside.
  2. Prepare ginger, turmeric, cabbage, coriander leaves, chili, spring onion.
  3. Slice tempeh thinly.
  4. Place your tempeh on a plate and drizzle with the dressing.
  5. Mix together the cabbage, coriander, chili, ginger, turmeric, spring onion, and sprouts, and season well.
  6. Sprinkle on top of your dressed tempeh and enjoy.
Featuring: Chef Cynthia Louise
Audio Languages: English
Subtitles: English