Thai salad with marinated peanut tempeh, crunchy vegetables, and a zesty dressing that is bright and full of flavor. This dish is great for a healthy and filling meal because it is vegan and gluten-free.
Ingredients: 200g tempeh, sliced. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon maple syrup. 1 tablespoon peanut butter. 1 clove garlic, minced. 1 teaspoon grated ginger. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup shredded cabbage. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts. 2 tablespoons lime juice. 2 tablespoons sesame oil. 1 tablespoon soy sauce. 1 tablespoon agave syrup. 1 tablespoon sriracha. Salt and pepper to taste.
Instructions: To make the sauce, put soy sauce, rice vinegar, maple syrup, peanut butter, garlic, and ginger in a bowl and mix them together. Make sure the tempeh slices are well covered when you add them to the marinade. For at least 30 minutes, let it sit. Put red bell pepper, carrot, cabbage, cilantro, and chopped peanuts in a large bowl. To make the dressing, mix the sesame oil, soy sauce, agave syrup, sriracha, salt, and pepper in a small bowl with a whisk. Set a pan on medium heat. Flip the tempeh slices over and cook until both sides are golden brown. Toss the cooked tempeh into the salad with the dressing until everything is well mixed. Serve right away and enjoy!
Prep Time: 40 minutes
Cook Time: 10 minutes
Talk About it Devan
