For the tempeh strips
For the bowl
For the salsa
1 Cut the tempeh into slices approx. 5 mm thick. Rinse the orange in hot water and pat dry; grate the zest and then press out the juice. Peel and finely grate the garlic and ginger. Combine the orange juice and zest with the ginger, garlic and maple syrup and lay the tempeh slices in the mixture. Cover and let stand for about 2 hours.
2 Wash the quinoa thoroughly in a fine sieve until the water runs clear. Add the quinoa to a pot with 250 ml water and bring to a boil; turn the heat to low and let simmer for 10 min. Turn off the stove and let the quinoa sit covered for 15 min, then remove the lid and let cool.
3 In a pot, bring water to boil, add some SALDORO ancient salt and blanch the edamame beans in the hot water for 2 min. Pour into a sieve and drain. Clean and rinse the red cabbage and cut or slice into thin strips. Peel the carrot and slice into long, thin strips.
4 For the salsa, wash and finely chop the cucumber. Clean, rinse and finely slice the scallion. Wash the coriander and shake dry, then finely cut the leaves and tender stems. Combine everything with the lime juice and maple syrup and season with SALDORO ancient salt with organic chilli.
5 Preheat a nonstick pan and add oil. Pat dry the tempeh slices, season with SALDORO ancient salt with organic chilli and sear the slices on both sides until they are golden brown. Quench with the orange marinade and cook until it has the consistency of syrup, turning the tempeh slices several times.
6 Fluff the quinoa with a fork and divide into two bowls. Top with the edamame beans, red cabbage, carrot strips and cucumber salsa. Arrange the warm tempeh slices on top.