Spicy Peanut Tempeh Rainbow Slaw (Printable)

Crispy tempeh with spicy peanut glaze served over fresh, colorful vegetable slaw with tangy lime dressing.

# List of ingredients:

→ For the Spicy Peanut Tempeh

01 - 14 oz tempeh, sliced into ½ inch strips
02 - 2 tbsp neutral oil (sunflower or canola)
03 - 2 tbsp soy sauce
04 - 1 tbsp maple syrup
05 - 1 tbsp sriracha or chili garlic sauce
06 - 2 tbsp creamy peanut butter
07 - 1 tbsp rice vinegar
08 - 1 clove garlic, minced
09 - 1 tsp grated fresh ginger
10 - 2-3 tbsp water (to thin sauce as needed)

→ For the Rainbow Slaw

11 - 1 cup red cabbage, finely shredded
12 - 1 cup green cabbage, finely shredded
13 - 1 large carrot, julienned or shredded
14 - 1 red bell pepper, thinly sliced
15 - 1 yellow bell pepper, thinly sliced
16 - 2 spring onions, thinly sliced
17 - ¼ cup fresh cilantro, chopped
18 - 2 tbsp roasted peanuts, roughly chopped (for garnish)

→ For the Slaw Dressing

19 - 2 tbsp lime juice
20 - 1 tbsp rice vinegar
21 - 1 tsp sesame oil
22 - 1 tbsp maple syrup
23 - Salt and black pepper, to taste

# Steps:

01 - Whisk together soy sauce, maple syrup, sriracha, peanut butter, rice vinegar, garlic, ginger, and 2 tbsp water in a small bowl until smooth. Add more water if needed to achieve a pourable consistency.
02 - Place sliced tempeh in a shallow dish and drizzle over half the peanut sauce. Toss to coat evenly and let marinate for 10-15 minutes to absorb flavors.
03 - Heat oil in a large non-stick skillet over medium heat. Add tempeh strips and cook for 3-4 minutes per side until golden and slightly crisp. Pour in remaining marinade and cook for 1-2 minutes until glazed. Remove from heat.
04 - Combine red cabbage, green cabbage, carrot, bell peppers, spring onions, and cilantro in a large bowl.
05 - Whisk together lime juice, rice vinegar, sesame oil, maple syrup, salt, and pepper in a small bowl. Pour over the slaw and toss well to coat evenly.
06 - Divide slaw among plates. Top with warm spicy peanut tempeh. Garnish with chopped peanuts and extra cilantro if desired.

# Expert Advice:

01 -
  • The spicy peanut sauce becomes this velvety, addictive coating that makes crispy tempeh feel absolutely indulgent
  • That rainbow slaw provides the most satisfying crunch against the tender, glazed tempeh
  • Everything comes together in 35 minutes but tastes like it took way more effort and planning
02 -
  • Dont skip marinating the tempeh because that 15 minutes makes a massive difference in flavor penetration
  • The peanut sauce will thicken as it cooks in the pan, so keep some water handy to thin it if needed
  • Cut your vegetables uniformly so every bite has that perfect texture combination
03 -
  • Use a mandoline or the grater attachment on your food processor for perfectly even slaw in seconds
  • Let the cooked tempeh rest in the sauce for a minute before serving so every bite is perfectly coated

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