Marinated Tempeh With Shredded Bok Choy


Marinate tempeh: Combine sherry, vinegar, soy sauce, garlic, ginger, sesame oil (if using), coconut nectar (if using), and 2 tablespoons warm water in a shallow pan. Cut tempeh into 1-inch cubes and add to the dish. Cover and set aside on the counter for 2 to 4 hours, stirring occasionally, or let marinate in the refrigerator overnight.

Make salad: Combine bok choy, green onions, carrot, bean sprouts, and pepper in a large bowl. Lift tempeh out of marinade (reserve marinade) using a slotted spoon and toss with vegetables.

Scrape marinade into a saucepan and whisk in cornstarch using a fork or whisk. Bring to a light boil over medium- high heat. Reduce heat to medium-low to keep simmering and cook, stirring constantly, for 7 minutes, or until thickened.


You can cool the thickened marinade or use it right from the pan for a warm salad. Drizzle over vegetables, toss well, and transfer to four bowls.


I know, it seems like such a long list of ingredients for the marinade, so for convenience, you can omit the marinade ingredients altogether. Instead, use 1 cup store-bought or homemade Peanut Sauce (page 29) or Chipotle Dipping Sauce (page 48) as the marinade; pour over tempeh and marinate per step 1.

Dry sherry adds an authentic flavor to the marinade, but you can use soy sauce or tamari instead. If you omit the sherry, the total amount of soy sauce or tamari becomes 1 ⁄ 2 cup in the recipe.

Asian greens (bok choy, Chinese cabbage, tat soi, etc.) are best in this salad, but you can use sliced green cabbage, kale, spinach, or even snow peas or broccoli.

Makes 4 Servings



  • 1 ⁄ 4 cup dry sherry (see options)

  • 1 ⁄ 4 cup rice wine vinegar

  • 1 ⁄ 4 cup soy sauce or tamari

  • 1 clove garlic, minced

  • 1 tablespoon grated fresh ginger

  • 1 teaspoon toasted sesame oil (optional)

  • 1 teaspoon coconut nectar (optional)

  • 1 or 2 (8.5-ounce) packages tempeh, thawed if frozen


  • 3 cups shredded bok choy (see options)

  • 2 green onions, chopped

  • 1 medium carrot, shredded

  • 1 cup bean sprouts (see options)

  • 1 ⁄ 2 red or green bell pepper, chopped

  • 1 ⁄ 4 cup cornstarch

From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.