Tempeh Towers with Salad

Ingredients

• 500 g tempeh
• 2 tbsp Soy sauce
• 2 tbsp peanut oil
• 0.5 cucumber
• 4 tomatoes
• 1 apple
• 1 handful sprouts
• 2 tbsp lemon juice
• 2 tbsp light sesame oil
• Salt
• a pinch sugar
• white pepper (from the grinder)
• chervil
• frisée salad

Instructions

1. 1.

   Slice tempeh into about 20 thin slices and place them in a shallow dish. Whisk soy sauce with 2 tbsp peanut oil and drizzle over the slices. Let sit for about 15 minutes.

2. 2.

   Meanwhile, peel the cucumber, cut it lengthwise, remove seeds, and dice small. Boil tomatoes briefly, shock, peel, quarter, seed, and dice into small cubes. Wash the apple, quarter it, remove core, and dice quarters small. Rinse sprouts and drain well.

3. 3.

   Whisk lemon juice with sesame oil, salt, sugar, and pepper; fold in cucumber, apple, tomatoes, and sprouts and season to taste.

4. 4.

   Remove tempeh from the marination and pan‑fry each slice for 1–2 minutes per side in remaining peanut oil over high heat. Place one slice on a plate, add a bit of salad, top with another slice, and continue layering until ingredients form a tower. Finish with a tempeh slice and garnish with chervil and frisée before serving.