Indonesian Tempeh Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Indonesian tempeh salad is one of my favorite quick weeknight meals because it comes together in just 45 minutes total. Tempeh is such a fantastic protein source, packed with probiotics that support digestion, and it's remarkably affordable compared to other plant based options. The combination of crispy tempeh with fresh vegetables and that tangy lime fish sauce dressing is absolutely addictive. Best of all, you probably have most of these ingredients in your kitchen already, making this an easy go to dinner when you want something healthy and satisfying without breaking the bank or spending hours in the kitchen.
Ella x
Ingredients
- 400tempeh
- 200 gred cabbage
- 150 gcarrots
- 200 gbell peppers
- 100 gonions
- 50 gcilantro
- 60 mllime juice
- 120 mlsoy sauce
- 60 mlfish sauce
- 30 mlsesame oil
- 20 gbrown sugar
- 4garlic
- 2ginger
Detail level
Instructions
- 1
Cut the tempeh into small cubes and place in a large bowl.
Tip: Use a sharp knife to ensure even cutting.
- 2
Add the diced cabbage, carrots, bell peppers, onions, and cilantro to the bowl with the tempeh.
Tip: Massage the vegetables gently with your hands to release their juices.
- 3
In a small bowl, whisk together the lime juice, soy sauce, fish sauce, sesame oil, and brown sugar until smooth.
Tip: Adjust the seasoning to taste.
- 4
Pour the dressing over the tempeh mixture and toss to combine.
Tip: Make sure the tempeh is well coated with the dressing.
- 5
Sprinkle the minced garlic and grated ginger over the salad and toss again.
Tip: Use a gentle touch to avoid bruising the vegetables.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This step is crucial to bring out the best flavors in the salad.
- 7
Serve the salad chilled, garnished with additional cilantro if desired.
Tip: You can also serve this salad as a side dish or add it to a bed of rice or noodles for a more filling meal.
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