Blissed-Out Thai Salad with Peanut Tempeh
Recipe from Minimalist Baker https://minimalistbaker.com/blissed-out-thai-salad-with-peanut-tempeh/
SALAD INGREDIENTS:
● 6 ounces vermicelli noodles (brown rice noodles work well) ● 2 medium whole carrots, "ribboned" with a vegetable peeler or spiralizer (or purchase them already like this or shredded) ● 2 stalks green onions, finely chopped ● 1/4 cup organic cilantro, chopped ● 2-3 Tbsp organic mint, chopped ● 1 cup loosely packed organic spinach, chopped ● 1 cup thinly sliced organic red cabbage ● 1 medium organic red bell pepper, thinly sliced ● 1 batch Marinated Peanut Tempeh (recipe on the next page - COOK IN ADVANCE)
DRESSING INGREDIENTS:
● 1/3 cup + 1 Tbsp salted creamy peanut butter, almond butter, or sunbutter ● 3 Tbsp low sodium soy sauce or gluten-free tamari ● 3 Tbsp organic maple syrup ● 1 tsp chili garlic sauce, sriracha or ¼ tsp red pepper flakes ● 1 medium lime, juiced ● ~1/4 cup water (to thin)
Method:
1. Cook rice noodles according to package instructions, rinse, drain, and set aside to cool. 2. To a large serving bowl, add cooked and cooled noodles, carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper and toss loosely to combine. Set aside. 3. Make dressing by adding peanut butter, soy sauce/tamari, maple syrup, chili sauce or red pepper flakes, and lime juice to a small mixing bowl and whisking to combine. Then add warm water a little at a time until a thick but pourable dressing is achieved. 4. Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili sauce (or red pepper) for heat, lime juice for acidity, or soy sauce/tamari for saltiness. 5. Add 1/2 of the tempeh and 1/2 of the dressing to the salad and toss. 6. Top with remaining tempeh and dressing. 7. Serve immediately and enjoy!
Leftovers store well in the refrigerator up to 4-5 days, though best when fresh.
If making ahead of time, it's better to leave the salad undressed and store the tempeh separately.
Marinated Peanut Tempeh Recipe by Minimalist Baker https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/
Ingredients:
● 1 package organic tempeh, cut into bite-sized pieces ● ¼ Tsp red pepper flakes ● 1 1/2 Tbsp sesame oil (if avoiding oil, leave this out and add a bit more lime, soy sauce, and maple syrup) ● 2 Tbsp salted creamy peanut ● 2 Tbsp low sodium soy sauce ● 2 Tbsp lime juice ● 3 Tbsp organic maple syrup
Method
1. Mix marinade by adding chili flakes, sesame oil, peanut butter, soy sauce, lime juice, and maple syrup. Whisk to combine. Taste and adjust flavor as needed, adding more crushed chili for heat, maple syrup for sweetness, lime juice for acidity, or soy sauce for saltiness. Don’t be shy – you want this extremely flavorful! 2. Add the sliced tempeh to the marinade and toss to coat. T hen cover and refrigerate for at least 2 hours, preferably 24 hours. 3. Once marinated, preheat oven to 375 degrees F and line a baking sheet with parchment paper or a silicon baking mat. 4. Add tempeh and brush on additional marinade prior to putting in the oven. Reserve any leftover marinade to brush/coat the tempeh once baked. 5. Bake for 22-30 minutes or until caramelized and deep golden brown. Remove from oven and brush/coat with any remaining marinade.
Add to Thai Peanut Salad, spring rolls, or in a sandwich!