Fresh Thai-Inspired Salad with Tempeh
This Thai-Inspired Salad with Tempeh is an ode to my favorite dish at our local Thai restaurant. Packed with crunchy veggies and crispy fried tempeh, then drenched in a tangy lime dressing! Vegan + Gluten-Free.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: Serves 2 to 4 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2-3 tablespoons high-heat oil
- 1 package tempeh, cut into ½” strips
- Salt, to taste
- 2 tablespoons fresh lime juice
- 2 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup or agave
- 1 teaspoon sambal olek (chili garlic sauce)
- 1 clove garlic, crushed
- 1/2 head iceberg lettuce, chopped
- 1 granny smith apple, julienned*
- 3 carrots, julienned*
- 1/4 red onion, small dice
- 1/4 bunch cilantro, chopped
- 1/2 cup (74 g) peanuts
Instructions
- Cook the Tempeh: warm the oil in a large saucepan or skillet over medium-high heat. Add the tempeh to the oil and sauté for 2-3 minutes per side, using tongs to rotate each piece until all sides are golden. Transfer to a paper towel-lined plate, sprinkle generously with salt, toss, and set aside to let cool.
- Make the Dressing: Add the lime juice, tamari, maple syrup, sambal olek, and garlic to a large bowl and whisk until well combined.
- Toss & Serve: Add the lettuce, apple, carrot, and red onion to the bowl and toss well. Spread the pan-fried tempeh evenly over the salad, then top with cilantro and peanuts. Serve immediately; leftovers will keep in the fridge for up to 3 days.
Notes
- Tempeh: tempeh is a whole soybean product found next to the tofu in most grocery stores! You can also use pressed tofu for this recipe and pan-fry it, but I prefer the texture of tempeh
- Gluten-Free: use tamari in place of soy sauce to make this recipe naturally gluten-free!
Find it online: https://frommybowl.com/thai-inspired-salad-tempeh/
