Tempeh Cold Noodle Salad with Peanut Dressing
Ingredients
Peanut Dressing
-
⅓
cup
creamy natural peanut butter
-
2
units
limes, juiced
-
¼
cup
reduced sodium soy sauce
-
1
tablespoon
pure maple syrup
-
1 ½
tablespoons
sesame oil
-
½
teaspoon
red chili flakes
-
½
teaspoon
ground ginger
-
½
teaspoon
garlic powder
Tempeh Cold Noodle Salad
-
8
ounces
tempeh, sliced into small cubes
-
7
ounces
dried soba noodles
-
2
cups
sliced fresh red cabbage
-
2
medium
carrots, thinly sliced
-
4
ounces
chopped fresh broccoli florets
-
4
ounces
fresh snap peas, halved
-
½
cup
chopped fresh cilantro
-
¼
cup
coarsely chopped peanuts
Instructions
- Prepare the peanut dressing by whisking together peanut butter, lime juice, soy sauce, maple syrup, sesame oil, red chili flakes, ginger, and garlic powder until smooth.
- Preheat the oven to 400°F.
- Place cubed tempeh in a baking dish and drizzle with 2 tablespoons of the peanut dressing, tossing to coat.
- Bake the tempeh for 15-20 minutes until golden and crunchy, then let it cool slightly.
- Cook the soba noodles in boiling water for 7-8 minutes, then drain and rinse to cool.
- In a large mixing bowl, combine cabbage, carrots, broccoli, snap peas, cilantro, and peanuts.
- Add the cooled tempeh and soba noodles to the salad bowl.
- Drizzle the remaining peanut dressing over the salad and toss to combine.
- Serve immediately or refrigerate for up to 5 days.
Nutrition Facts (estimated)
Servings
10
Calories
252
Total fat
11g
Total carbohydrates
25g
Total protein
14g
Sodium
356mg
Cholesterol
0mg
You might also like