Bang Bang Peanut Crispy Tempeh Salad by Jeneatsplants

Ingredients

• 1 block tempeh, shredded
• 1 tsp neutral oil
• Salt and black pepper, to taste
• 3 tbsp mayo
• 1½ tbsp sriracha
• 1 tbsp chili oil
• 2 tsp peanut butter
• Juice of ½ lime
• 1 tsp soy sauce
• ½ tsp maple syrup
• ½ tsp garlic powder
• Sea salt and black pepper, to taste
• 2 green onion, finely chopped
• Small handful fresh coriander, chopped
• Small handful fresh basil, chopped
• 1 carrot, grated
• Handful cashews, roughly chopped

Instructions

1. Shred the tempeh into rough, bite-sized pieces using your hands or a box grater.
2. Heat a drizzle of oil in a pan over medium-high heat. Add the shredded tempeh, season with salt and pepper, and pan-fry for 8–10 minutes, stirring occasionally, until golden and crispy. Set aside to cool slightly.
3. In a bowl, whisk together the mayo, sriracha, chilli oil, peanut butter, lime juice, soy sauce, maple syrup, and garlic powder until smooth and creamy. Season with sea salt and black pepper.
4. Add the crispy tempeh to the dressing and toss to coat evenly.
5. Fold in the spring onions, coriander, basil, grated carrot, and chopped cashews until everything is well combined.
6. Serve in lettuce wraps, in a sandwich, scooped with crackers, or straight from the bowl.