Thai Tempeh Peanut Salad
Delicious high-protein salad to enjoy on a warm day with homemade tempeh, and a peanut dressing!


Tempeh can still be difficult to find in the UK depending on where you are located, so I sometimes make my own.
Tempeh only stays fresh for 2-3 days refrigerated once cultivated so be sure to freeze to store bigger batches for longer.
Want to make your own tempeh?
You just need some soy beans, a spoonful of tempeh starter, and a warm spot in your house. It's also easy to create with any other beans such as black beans for a soy-free alternative.
Follow this link to learn how to make tempeh with step-by-step instructions.
Benefits of consuming tempeh:
- High Protein
- Probiotic
- Nutrient Dense
- Source of Calcium
- Reduces Inflammation
- Versatile Ingredient

Thai Tempeh Peanut Salad Recipe
Serve 2
INGEDIENTS
- 100g sliced tempeh or 1/2 pack of tempeh, you can sub with tofu
- 1 carrot, grated
- 1 bell pepper, sliced
- 1/4 red cabbage, sliced finely
- 1 cup edamame beans
- 1/2 cup peanuts, I used salted but you can use unsalted
- 1 cup of fresh coriander, chopped
- 2 tbsp sesame seeds
- 1 tbsp oil for frying, I used avocado oil
DRESSING
- 2 tbsp peanut butter
- 2 tbsp rice vinegar sub apple cider vinegar
- 2 tbsp sriracha sub favourite hot sauce
- 1 tsp maple syrup
- 1 clove garlic
- 1/4 inch fresh ginger
- Juice of 1 lime
- 1/2 cup water
METHOD
- Slice the tempeh and pan-fry until golden on each side, I used my eco non-stick frying pan with a small amount of oil.
- Prep the rest of the salad ingredients and add to a large serving dish or two salad bowls. Mix well.
- Blend the dressing ingredients in a blender until smooth.
- Top the salad with the pan-fried tempeh, extra edamame beans, peanuts, sesame, and coriander.
- Serve with the dressing.
Enjoy!
Recipe by Rose Wyles - The Vegan Nutritionist
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