A fabulous meal-sized salad with rice noodles, peanut-baked tempeh, mango, vegetables, and coconut lime cilantro mint dressing.
Peanut Baked Tempeh
- 1 (8-oz) block of tempeh, chopped into 1-inch cubes
- 1/3 cup natural smooth peanut butter
- 2 tbsp freshly squeezed lime juice
- 1 1/2 tbsp tamari
- 1 1/2 tbsp sriracha, or to taste
- 1 1/2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 3 tbsp water
Coconut Lime Cilantro Dressing
- 1 cup full fat coconut milk
- 1/4 cup freshly squeezed lime juice
- 1/4 cup hemp hearts (also called hulled hemp seeds)
- 1 tbsp pure maple syrup
- 2 garlic cloves
- 1/2 tsp fine sea salt
- Freshly ground black pepper, to taste
- 1 1/2 cups fresh cilantro (some stems are fine)
- 1/2 cup fresh mint leaves
For the Salad
- 250 grams rice noodles or soba noodles
- 1 large red bell pepper, thinly sliced
- 1/2 an English cucumber, diced
- 1 large ripe mango, peeled and diced
- The tempeh needs to marinate for at least 30 minutes for best flavour, so prepare it first. Place the cubed tempeh in a steamer basket on the stove and steam for a couple of minutes, to allow the pores to open up and absorb more of the marinade. Meanwhile, whisk together the peanut butter, lime juice, tamari, sriracha, maple syrup, apple cider vinegar, and water in a small bowl. Place the steamed tempeh in a square dish and pour the peanut sauce over top. Toss to evenly coat the tempeh cubes, cover, and set aside for at least 30 minutes, or refrigerate for up to 8 hours.
- After the tempeh has marinated, line a baking sheet with parchment paper and preheat the oven to 375 degrees F. Carefully scoop the tempeh cubes onto the baking sheet, reserving the marinade to drizzle over the salad later.
- Bake the tempeh for 20 minutes. During baking, the tempeh develops a crisp outer layer that’s totally addictive. It’s a delicious snack in its own right!
- While the tempeh is baking, make the coconut lime cilantro dressing: Place all of the dressing ingredients in a blender in the order listed and blend until smooth. Pour into a jar and cover until ready to serve.
- Cook the noodles according to the directions on the package.
- To assemble the salad, place the cooked noodles in a large bowl and drizzle with about half of the coconut dressing. Toss to coat. Top with the peppers, cucumber, mango, and peanut tempeh. Drizzle the tempeh with additional peanut sauce. Toss again, if desired, or leave everything as is (as I did in the photos) for a more artistic presentation.
- Serve extra coconut lime dressing at the table so that people can add more as desired.
- Category: Supper, Main Dish, Meal-Sized Salad
- Cuisine: Thai
Keywords: Thai Peanut Tempeh Noodle Salad, Coconut Lime Cilantro Dressing