Spicy Peanut Tempeh Rainbow Slaw

The first time I made this spicy peanut tempeh, my kitchen filled with such incredible aromas that my neighbor actually knocked on the door to ask what I was cooking. That moment of fragrant ginger, garlic, and toasted peanuts made me realize how much depth plant-based cooking can have.

I served this at a dinner party last summer, and my friend who swore she hated tempeh went back for seconds. The contrast between the warm, spicy peanut glazed strips and that cool, tangy slaw is something else entirely.

Ingredients

• 400 g tempeh: Slice into 1 cm strips and marinate well because tempeh really soaks up flavors beautifully
• 2 tbsp neutral oil: Sunflower or canola works perfectly for getting that golden crisp on the tempeh
• 2 tbsp soy sauce: This brings that essential umami base to the peanut sauce
• 1 tbsp maple syrup: Just enough sweetness to balance the heat and salty elements
• 1 tbsp sriracha or chili garlic sauce: Adjust based on your spice tolerance, but the heat really wakes everything up
• 2 tbsp creamy peanut butter: The star of the sauce, creating that rich, nutty glaze
• 1 tbsp rice vinegar: Adds brightness and cuts through the richness
• 1 clove garlic, minced: Fresh is non-negotiable here for the best aroma
• 1 tsp grated fresh ginger: Use a microplane for the finest grate
• 2-3 tbsp water: Thin the sauce until its pourable but still coats the back of a spoon
• 1 cup each red and green cabbage, finely shredded: The colors look gorgeous together
• 1 large carrot: Julienne for those beautiful orange ribbons
• 1 red and 1 yellow bell pepper: Thinly sliced for sweetness and crunch
• 2 spring onions: Their mild onion flavor works perfectly here
• 1/4 cup fresh cilantro: Brings a fresh, herbal finish
• 2 tbsp roasted peanuts: Roughly chop them for that final texture

Instructions

Whisk up that spicy peanut sauce:

In a small bowl, combine soy sauce, maple syrup, sriracha, peanut butter, rice vinegar, garlic, ginger, and 2 tbsp water until completely smooth. The sauce should be thick enough to coat a spoon but loose enough to pour.

Let the tempeh soak up all that flavor:

Place your tempeh strips in a shallow dish and drizzle half the sauce over them, turning to coat every piece. Let it sit for 10-15 minutes, flipping halfway through.

Get that perfect golden sear:

Heat oil in a large non-stick skillet over medium heat. Cook tempeh for 3-4 minutes per side until golden and slightly crisp, then pour in the remaining sauce.

Make the slaw sing:

Toss all the shredded vegetables together in a large bowl. Whisk lime juice, rice vinegar, sesame oil, maple syrup, salt and pepper, then pour over the slaw.

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This recipe has become my go-to when I want something that feels special but doesnt require hours of prep. The way the spicy, sticky tempeh plays with the cool, crisp slaw just works every single time.

Making It Your Own

Swap almond or cashew butter for peanut butter if you have allergies or just want to try something different. Add sliced radishes or snap peas to the slaw for extra crunch and color.

Serving Suggestions

This is substantial enough on its own, but steamed rice or rice noodles make it a more filling meal. A chilled Riesling or light lager cuts through the richness beautifully.

Meal Prep Magic

The slaw actually gets better after a day in the fridge as the vegetables soften slightly. Store the tempeh separately and reheat gently to maintain that crispy texture.

• Cook the tempeh fresh if possible for the best texture
• Keep the dressing on the side until you are ready to serve
• Extra chopped peanuts stay crispy in an airtight container for days

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Hope this brings as much vibrant flavor to your table as it has to mine.

Recipe FAQs

→ Can I make the peanut sauce less spicy?

Absolutely. Start with half the sriracha and taste the sauce before adding more. You can also substitute chili garlic sauce for a milder heat, or omit the spicy element entirely and add a pinch of red pepper flakes instead.

→ What can I use instead of tempeh?

Firm tofu pressed and sliced works beautifully as a plant-based alternative. For a non-vegetarian option, sliced chicken breast or shrimp would pair well with the peanut sauce. Just adjust cooking times accordingly.

→ How long does the slaw stay fresh?

The dressed slaw is best enjoyed immediately for maximum crunch. However, you can prepare the shredded vegetables and dressing separately up to 24 hours in advance. Toss them together just before serving.

→ Can I grill the tempeh instead of pan-frying?

Grilling works wonderfully and adds a lovely smoky flavor. Brush the marinated tempeh with oil and grill over medium-high heat for about 3 minutes per side until you get nice char marks.

→ Is this dish freezer-friendly?

The tempeh in peanut sauce freezes well for up to 3 months. The slaw does not freeze well due to its high water content—enjoy it fresh or store leftovers in the refrigerator for 1-2 days.

→ What sides pair well with this dish?

Steamed jasmine rice or rice noodles make this a more substantial meal. For a lighter option, serve alongside miso soup or a simple cucumber salad. Crisp white wines like Riesling or a light lager complement the bold flavors nicely.