- 16 oz tempeh (marinade 2-24h)
- Tempeh Marinade
- 1/2 t red pepper flakes
- 3 T sesame oil
- 4 T peanut butter
- 4 T soy sauce / tamari
- 4 T lime juice
- 6 T maple syrup
- Salad
- 6 oz brown rice noodles
- 2 medium carrots, shaved
- 2 stalks green onion
- 1/4 c chopped cilantro
- 2-3 T chopped mint
- 1 c loosely packed spinach
- 1 c thinly sliced red cabbage
- 1 medium red bell pepper, thinly sliced
- Dressing
- 1/3 c peanut butter
- 3 T soy sauce / tamari
- 3 T maple syrup
- 1/4 c red pepper flakes
- 2 T lime juice (1 medium lime)
- 2-4 T water (to thin)
- Tempeh
- Steam tempeh for 10-12 minutes, flipping half way through to remove bitterness. Cut into small pieces.
- Combine all tempeh marinade ingredients.
- Coat tempeh in marinade. Refrigerate 2-24h.
- Preheat oven to 375F.
- Bake tempeh 25-35 minutes (white round corelle dish worked well).
- Salad
- Cook noodles.
- In large bowl, combine remaining salad ingredients.
- Dressing
- Combine dressing ingredients, adding water to thin.
Notes:
- 2024-06-20 – doubled the amount of tempeh to 16 oz and doubled marinade
- Overall this is good but a bit salty