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Thai Tempeh Peanut Salad
Delicious high-protein salad to enjoy on a warm day with homemade tempeh, and a peanut dressing!
When I fancy a salad, I often go for some cooked elements like roasted veggies or tofu, as this makes it a lot easier for me to consume more raw greens and raw veggies instead of just having them solo with a dressing. I love this tempeh salad as it brings delightful Thai flavours with the peanut sauce and that crisp crunch from the raw veggies selected.
If you're looking to incorporate tempeh into your diet, you should definitely try this Thai Tempeh Peanut Salad. A refreshing, quick salad that is light and super crunchy.
Soy contains all nine essential amino acids, so it is an excellent addition to this salad to increase your protein intake alongside raw foods with the addition of tempeh and edamame beans, as both high in protein.
So what is tempeh exactly?!
Tempeh is created when a mushroom-like fungus called Rhizopus Oligosporus
and a legume, usually, soybeans, love each other very much. Together, they produce a yummy, fermented bean cake called tempeh in the right warm environment.
Tempeh is a fermented food with a firm, pleasant texture and a subtle nutty flavor. It is high in protein and fiber and contains active enzymes that aid in digestion, just like other fermented and cultured foods such as kimchi or yogurt.
Tempeh is less processed than tofu as it's still in its whole bean form, and it's healthier than other meat alternatives as it's still a whole food. Tempeh is quickly becoming trendy and widely available on route to becoming the next superfood and can be used in a wide variety of dishes and types of cuisine. Tempeh originated in Indonesia, where it is often enjoyed as a protein staple. Still, it is becoming more and more popular in the UK, and you can buy it from a variety of stores such as some supermarkets, and health food stores. I've even seen it available fresh and frozen in farm shops, so have a root around local to you, and if it's not available, you can always have a go at making your own!
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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