Grilled Tempeh with Cucumber

Instructions

1. 1

   Prepare a marinade by whisking together 2 tablespoons of olive oil, 1 tablespoon of soy sauce, minced garlic, lime juice, and rice vinegar in a shallow bowl.

   Tip: The marinade infuses the tempeh with deep umami flavors.

2. 2

   Place tempeh slices in the marinade, coating both sides evenly, and let sit for 15 minutes at room temperature.

   Tip: Don't over-marinate as tempeh absorbs liquid quickly.

3. 3

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

4. 4

   Grill the marinated tempeh slices for 5-6 minutes per side until they develop golden-brown grill marks and have a slightly charred exterior.

   Tip: Don't move the tempeh too frequently; let each side develop color before flipping.

5. 5

   While the tempeh cooks, prepare the cucumber salad by combining sliced cucumbers and red onion in a large mixing bowl.

6. 6

   In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lime juice, minced red chili, and remaining soy sauce to create the dressing.

   Tip: Taste and adjust lime juice and soy sauce to your preference for balance.

7. 7

   Pour the dressing over the cucumber mixture and toss gently to combine. Add chopped cilantro and mint, then season with salt and pepper.

   Tip: Let the salad sit for 5 minutes to allow flavors to meld.

8. 8

   Arrange grilled tempeh slices on serving plates and spoon the cucumber salad alongside. Garnish with sesame seeds and additional fresh herbs.

   Tip: Serve immediately while the tempeh is still warm for the best contrast with the cool salad.