1 tablespoon soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1 clove garlic, grated or crushed
4 ounces tempeh, cut into 1/4-inch thick slices
1 (6-inch) piece dried wakame seaweed
1/4 cup tahini
1 tablespoon light miso
2 teaspoons lemon juice
2 teaspoons grated ginger
About 1/4 cup warm water
4 cups kale cut into 1/2-inch ribbons
2 cups cooked brown rice
1/2 cup sauerkraut
1 avocado, sliced
1 teaspoon sesame seeds
To marinate the tempeh, combine soy sauce, maple syrup, rice vinegar, and garlic. Place tempeh in a shallow dish, pour marinade over, and turn to coat. Let marinate for at least 20 minutes or as long as overnight in the refrigerator.
Meanwhile, prepare the other components.
To prepare the wakame, place the dried wakame in a bowl and cover with cold water. Soak for 15 minutes to expand. Drain wakame and pat off excess water with a towel. Remove any thick center stems and cut wakame into 1/4-inch ribbons.
To make the dressing, mix tahini, miso, lemon juice, and ginger into a creamy paste in a small bowl. Gradually stir in warm water to achieve the consistency of sauce.
To make the kale, fill a pot with about 1 inch of water and place a steamer basket inside. Bring to a boil. Place kale in basket, cover, and steam for about 5 minutes until tender but slightly crisp.
To finish, cook the marinated tempeh in a lightly oiled skillet over medium heat for a few minutes on each side until golden brown. Halfway through cooking, pour remaining marinade over tempeh.
Divide the steamed kale between two bowls. Place brown rice on top. Then arrange tempeh, sauerkraut, avocado, and wakame on top. Sprinkle with sesame seeds. Serve with dressing on the side.