Vietnamese Tempeh Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Vietnamese tempeh salad has become my go to weeknight dinner because it's ready in under an hour and costs barely anything to make. The crispy pan fried tempeh gives you tons of plant based protein while the fresh vegetables and herbs keep everything vibrant and light. I love how simple it is to throw together, just noodles and colorful veggies tossed with a punchy lime and soy dressing that tastes authentically Vietnamese. The tempeh especially is fantastic for your digestion since it's fermented, so you're getting probiotics along with that satisfying crunch. Trust me, once you make this once, you'll be craving it constantly.
Ella x
Ingredients
- 400tempeh
- 200noodles
- 2 stickscarrots
- 237 mlcucumber
- 473 mlbell peppers
- 237 mlmint
- 2 tablespoonspumpkin seeds
- 2 tablespoonspeanuts
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 1 teaspoonfish sauce
- 1 teaspoonsugar
- 1 tablespoonlime juice
- 1 teaspoonchili flakes
Detail level
Instructions
- 1
Rinse the tempeh under cold water and cut it into small cubes.
Tip: Use a sharp knife to get even pieces.
- 2
Cook the noodles according to the package instructions and set aside.
Tip: Use a large pot to boil water and add a pinch of salt.
- 3
Heat 1 tablespoon of sesame oil in a large pan over medium heat.
Tip: Use a non-stick pan to prevent the tempeh from sticking.
- 4
Add the tempeh to the pan and cook until crispy on all sides, about 5 minutes.
Tip: Stir occasionally to prevent burning.
- 5
Add the carrots, cucumber, and bell peppers to the pan and cook for an additional 2-3 minutes.
Tip: Use a spatula to stir and toss the vegetables.
- 6
In a small bowl, whisk together the soy sauce, rice vinegar, fish sauce, sugar, and chili flakes.
Tip: Adjust the seasoning to taste.
- 7
Pour the dressing over the tempeh and vegetables, and toss to combine.
Tip: Use a pair of chopsticks to mix the salad.
- 8
To serve, place a portion of noodles on a plate, top with the tempeh and vegetable mixture, and garnish with mint and pumpkin seeds.
Tip: Sprinkle peanuts over the top for added crunch.
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