Recipe: Grilled Teriyaki Tempeh brushed with Asian Pesto

One of our top 50 recipes from The Most Remarkable Vegan Recipe Contest. Grilled Teriyaki Tempeh brushed with Asian Pesto served over Baby Spinach Saladrnwith a Citrus Vinaigrette a.k.a. ’Dean’s Tempting Teriyaki Tempeh Salad’rnDean Boswell, Lancaster CA 5 servings 35 minutes prep 25 minutes cookrn2 packages tempeh­ cut into thirdsrn3 Tbl. turbinado sugar plus 3 tsp.rn1 cup low sodium soy sauce plus 1­1/2 Tbl.rn1 cup mirin plus 2 Tbl. (Japanese sweet cooking wine)rn3 1/8 in. slices peeled fresh ginger plus 1/4 tsp. gratedrn2 medium peeled cloves garlic bruised plus 5 medium peeled clovesrn1/2 tsp. whole black peppercorns plus 1/4 tsp. ground and more to tastern3/4 cup roasted unsalted peanutsrn1/8 tsp. salt plus another 1/8 tsp. and more to tasternIf desired 1 medium Serrano chili deseededrn2 loosely packed cups fresh mintrn2 loosely packed cups fresh cilantro plus 1/4 cup chopped for garnishrn3 loosely packed cups fresh basilrn(All herbs cut from stems as best possible)rn1/3 cup fresh squeezed lime juice plus 1 tsp. lime zest (you’ll need about 3 or 4 limes)rn1 Tbs. toasted sesame oilrn2­1/2 Tbl. canola oil (or other light colored oil) plus 3 Tbl.rn1­ 6 oz. bag baby spinachrn1 small red onion­ halved vertically then thinly sliced (half rings)rn1 medium red bell pepper andrn1 medium orange bell pepper­ both cut into 1/2 in. stripsrn1/2 cup bean sproutsrnHalf of a peeled medium cucumber sliced vertically then into 1/2 in. slices (half­ circles)rn3/4 cup diced fresh ripe mangorn3/4 cup diced fresh strawberriesrn3 or 4 stalks green onion diced (green parts only) for garnishrnToasted sesame seeds for garnish 1. Mix the 3 Tbs. sugar 1 cup soy sauce 1 cup mirin ginger slices bruised garlic and half of thernwhole peppercorns in a medium nonst ick frying pan. Place the tempeh in the marinade andrnsimmer over low heat. After about 5 minutes carefully flip the tempeh and continue simmeringrnfor another 5 minutes. Carefully remove t he t empeh and place on a dish. Allow the teriyakirnmarinade to simmer unt il thickened­ about 10 minutes and then remove from heat. 2. Prepare the pesto by adding the peanuts 5 cloves of garlic 1/8 tsp. salt and the remainingrnwhole peppercorns as well as the chili (if desired) to a medium sized food processor. Pulse 3 or 4rntimes and then add t hen herbs and lime zest. Cover and process until mixture is smooth stoppingrnto scrape the sides as necessary. Then while processing slowly add the 1 Tbs. sesame oil and 2­ ½ Tbs. canola oil. Set aside for the grilling of the tempeh. Preheat the grill (if using coals). If using gas you can wait unt il the salad is prepared beforernstarting up the grill. 4. Next in a large bowl mix the lime juice grated ginger the remaining mirin soy sauce and sugarrnas well as the ground pepper and salt. Slowly whisk in the remaining oil. Next add the onion bellrnpeppers sprouts and cucumber. Toss well cover and refrigerate. After grilling the tempeh toss thernsalad with the spinach. 5. Peel the mango with a vegetable peeler to remove skin and then cut vertically on both sides tornremove the ”cheeks”. Turn 90 degrees and cut vertically on remaining sides (around the seed ofrncourse). Next cut the mango into long thin strips (about 1/2 in. thick) and then dice. Remove therngreen tops of the strawberries and then cut in half vertically. Then cut into 1/2 in. strips andrnfinally dice. Next dice the green onion and chop the remaining cilantro. Refrigerate (the fruitrnonion and cilantro in the same container). 6. You will want the gr ill to be at medium/ high heat. When it is ready place the tempeh on therngrill (not directly in the center) after brushing the sides that will be facing down with the teriyakirnsauce and be sure to reserve some o f the sauce for the other sides. Be very careful not to burn therntempeh. The tempeh will darken that’s ok. Quickly brush the sides of the tempeh (the sidesrnfacing up) with the teriyaki sauce. After about 3 minutes flip the tempeh. Carefully spread half ofrnthe pesto onto the sides of the t empeh (the sides facing up). (You may need to quickly removernfrom the grill to do this) Allow them to grill for another 2­ 3 minutes before flipping andrnbrushing the sides now facing up with the remaining pesto. After about 2 minutes flip one lastrntime. About 2 minutes later remove t he t empeh from the grill. Toss salad with spinach. Cut therntempeh squares diagonally. Serve immediately over the salad. Top with the mango strawberries green onion remainingrncilantro and sesame seeds. A drizzle of the teriyaki sauce and some more ground black pepperrnwouldn’t hurt either! Enjoy! Mark Reinfeld is the author of The Complete Idiot's Guide to Eating Raw