Grilled Ginger Tempeh



  • 1 ½ lbs. tempeh
  • ¾ cup rice vinegar
  • 1 ¼ cups ginger ale
  • 1 tbsp. garlic, minced
  • 1 tbsp. salt
  • 1 tbsp. amino acid, Bragg brand
  • ⅛ cup ginger root, grated
  • 6 shishito peppers

Jade Matcha Rice Ingredients

  • ½ cup jade rice
  • ½ tsp. salt
  • ¾ cup water
  • ½ tsp. matcha tea powder

Miso Kaffir Sriracha Sauce Ingredients 

  • ⅛ cup white miso
  • 1 ½ tbsp. chili sauce, Mae Ploy brand
  • ¾ cup olive oil
  • ⅛ cup lemongrass, sliced 
  • 6 kaffir lime leaves
  • ½ cup lime juice
  • 1 ½ tbsp. sriracha chili sauce
  • ¾ tsp. garlic, minced

Roasted Red Radishes Ingredients

  • 2 cups red radish slices
  • 1 tsp. salt and pepper 
  • ⅛ cup olive oil


  1. Mix all ingredients aside from the shishito peppers in a medium-size bowl. Add tempeh and marinate for 2-3 hours.
  2. Slice tempeh and grill on an oiled and seasoned, preheated grill.
  3. Place a small amount of Miso Kaffir Sriracha Sauce in a zigzag pattern on the plate. 
  4. Place 2 oz. of Jade Matcha Rice in the middle of the sauce pattern, then lean the chicken on the rice. Top with Roasted Red Radishes and a dab of sauce. 
  5. Fire-roast shishito peppers on grill and then place on top of the roasted radishes.

Jade Matcha Rice Directions

  1. Mix rice with all ingredients in a small saucepan. 
  2. Bring to a boil, cover with a lid, and turn temperature down to low. Cook until it is absorbed, about 30-40 minutes.

Miso Kaffir Sriracha Sauce Directions

  1. Combine all ingredients into blender except oil and kaffir leaves. Blend on medium speed.
  2. Add oil in slowly, then add leaves. Blend until leaves are broken up into small bits.

Roasted Red Radishes Directions

  1. Preheat oven to 400°F. 
  2. Slice radishes to a medium thickness. Toss with oil, salt, and pepper. 
  3. Spread on sheet pan and roast for 10-11 minutes.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 253/27/22/9/trace