Blissed-Out Thai Salad with Peanut Tempeh

Thank you for finally making us like tempeh! This is so beautiful and delicious!

Wow, yum! Chopped the veggies, made the dressing, made tofu in the tempeh marinade (didn’t cook/bake it), kept them separate, and then threw them together each day for 3 days of an amazing lunch at work!!

I love minimalist baker. This recipe is divine. I’ll add this one to my favorite list of best dishes ever!!!

My boyfriend and I are adopting meatless mondays and this was the first recipe we tried. WOW! Last time I made tempeh it was disappointing but this tempeh tasted delicious and the salad was amazing. This will be a new regular recipe it is insanely good.

This was so good. I prepped the tempeh early (ended up marinating it 4 days – but it was still delicious). I also used soba noodles, which seemed appropriate for the dish. A first for me. A learning experience, for sure, but I liked the taste and texture of them. Substituted mixed greens (local spinach is out of season); coconut aminos for tamari, and cashew butter for peanut butter (I only ever buy crunchy peanut butter!). A bit labor intensive, but I’d do it again.

OMG seriously so good. I didn’t haven’t mint so I’m excited to try that next time however if it’s not your thing it’s delicious without it. I subbed extra firm tofu as well and let it marinate for 24 hours. I followed the instructions to a T even though I didn’t use tempeh and the tofu turned out great! I love the addition of spinach and all the crunch from the raw veggies. Definitely adding to my rotation.

Super yummy, super easy. Omitted the cabbage and vermicelli and just added more carrots and spinach. The dressing is yummmmy, I dipped the leftover carrot pieces in it after ribboning. Prepared enough carrots and peppers to have the “bones” of a salad for the next day. Great with the tempeh.

First time Tempeh recipe and it was delicious! I loved marinating it and then browning it to give it the perfect flavor and texture in the salad. The peanut dressing had just the right salty sweet savory blend. It was even great the next day eaten cold. This is a must add in to the long list of minimalist recipes rotation!

This was a perfect dinner for a hot night. It was enough for 4 but the 2 of us almost ate the whole thing! So much flavor!

So good!! Beautiful and flavorful! I bought smoked bacon tempeh out of habit and it was really nice in the salad. Will make this again and again!

I never leave comments on blogs but honestly this salad is insanely good. So simple and extremely flavorful, but there is a bit of prep in it.
I have also made some slight some modifications (out of convenience for me, results still delicious):
– I use any rice noodle I have
– quick marinade and sauté (instead of bake) of tempeh
– kale and arugula instead of spinach

This is a must try!

I made this recipe for the first time last night and it is one of my new favorites!!! It is so simple to make, flavorful, and satisfying! I’m glad I read the recipe ahead of time and marinated the tempeh the night before. The dressing paired with fresh cilantro and mint is fantastic. This recipe is going into the regular rotation. Thank you for this recipe!

I wish I could post a pic! Very colourful meal.

Enjoyed this recipe:
Cut back a lot on the mint and threw in a little extra cabbage. I used half peanut butter and half cashew butter in the dressing .To me it’s not filling without the tempeh. Will make again.

Love this salad, my husband said it’s like a spring roll in a salad. :)

I’ve been looking for something veggie + protein packed to get myself back on track and this satisfied everything I was looking for! Based on what I had on hand, I substituted the spinach for kale, and red peppers+cabbage for sprouts and broccoli. The tempeh was delicious and steaming changed them completely – I’ve been missing out. I cooked this as a meal prep and it was so good, I ate it in two meals! Definitely a new staple.

Fantastic! The tempeh is a must add.

I’ve been looking for more tempeh recipes, and this one is so good! Tempeh is very cheap here where it is originated, but I am getting bored with our traditional tempeh recipes. I am definitely going to make this again and again and again. So good! Thank you!

This was amazing, refreshing (with all the fresh herbs) yet, hardy with the noodles and tempeh. Also, made delicious leftovers. Loved all variety of veggies too!

I loved it and am making it for the third time! Great gluten free.

This was delicious! I had almost no experience with tempeh and this will now be on regular rotation. I goofed, using sweet chili sauce but I saw my error and then added garlic chili sauce, more than a tsp, I used less PB after reading some comments, and a little extra water. I also used Thai basil. The fresh lime makes it divine!

The dressing AND the marinading tempeh is a bit too much PB+maple syrup. I liked the first meal, but since I had a lot of unexpected left overs, I ate it again and it was still pretty good. However, wasn’t keen on a third time because I kept remembering how “nutty” and sweet it was as a combo. I did like the sauce, on both this dish AND the tempeh marinade, but together it was a bit overwhelming. I’d like to try this sauce with a different type of marinade next time, or perhaps a different protein.

I have made this recipe so many times and it’s amazing! The only comment I have is that if you’ve got runny peanut butter be very careful with the water in the dressing. It can get too thin. Also making substitutions is easy and fun. Tonight I used angel hair pasta and an orange bell pepper. This is one of the recipes that I used to get my fiance to love tempeh.

I love this salad! I prefer to make it with almond butter, and instead of the tempeh I make the Minimalist Baker “baked crispy peanut tofu” (also with almond butter). Always delicious.

Made this for dinner tonight and absolutely loved it! Do not leave out the mint – it really brightens up the entire dish. Every bite worked so well together and this is my favorite peanut dressing I’ve made!

Soo good! I could literally taste every ingredient in this dish!

Yum!! This was such a refreshing summertime salad! I made a bunch extra with more veggies and noodles, so we kept the salad without spinach and undressed and tempeh separate for easy lunches this weekend. I freestyled and added more veggies. And that dressing is a cinch and so yummy. I doubled the chili garlic sauce since I love a little heat. Thanks for a great recipe!

I’ve made this twice now and it’s the best salad I’ve ever had. Takes a bit of time to put together, but I like to meal prep a bunch for the whole week on Sunday. I play really fast and loose with the dressing composition – usually just use the end of a jar of peanut butter and mix it all up in there to save on dishes. :) I thought about skipping the mint, but so glad I didn’t. It really adds something special.

I made this recipe along with the tempeh about 4 times in the last week! I think it is so flavorful and fresh tasting and very filling. Very easy to make. I never really liked tempeh, but the marinated tempeh in the peanut butter is great. Thank you!

This salad was really excellent. I added thinly sliced cucumbers and subbed the rice noodles for soba. I also made it with the marinated tempeh which I will definitely be making again. The tempeh had a really satisfying taste and texture. Thank you for the recipe!

Lovely combination of colors and flavors!

This was amazing, thank you! Made everything as written except only quickly marinaded the tempeh and it was still delicious! Definitely a favorite :)

This recipe is delicious. In exchange for peanut butter, I use 1/2 tahini and 1/2 sunflower butter to avoid any peanut allergies. (I run a small vegan cafe). Instead of the tempeh I marinate Butler soy curls adding red curry paste and cocount milk. The soy curls are then baked with the marinade. This is a customer favorite.

I absolutely love this dish, and I have made it 3-4 times. It is a lot of work if you also make the tempeh, so be prepared to be cooking/chopping for a while. I try to make a double batch so that I have plenty of leftovers, and it makes it feel like it’s worth the work. I made two changes based on preferences. First, decrease the amount of noodles (I probably use 4 ounces). For some reason 6 ounces feels like too much for me. Second, I use a green bell pepper because I don’t really like red.

First time trying tempeh and I was a little worried it wasn’t going to be very nice….but we love, love, love it. This salad is absolutely delicious and so refreshing. We will be making this again.
Thank you Dana

This salad is crazy good! Instant favorite. The tempeh is one of the best preparations of protein substitutes I’ve ever had!

I found this recipe a while ago and decided to try it this evening on a whim. It’s incredible! I wanted to use up some vegetables I already had in the fridge, so I subbed the cabbage and bell pepper for kale and rainbow collard greens. I also didn’t have any tempeh so I added some chick peas. But I think the addition of the fresh mint is really what takes the flavors to the next level. (Plus I was looking for a good recipe to use up some of our potted mint plant, which grows like crazy.) I’ll definitely be making this again soon – thanks so much!!

Thank you Dana! This is delicious!!! We were generous with the herbs and sauce and added some broccoli & baby kale. I doubled the recipe so we’d have enough for lunch tomorrow and I’m so glad I did!

My husband just made this and it was sooooo goood. The mint smelled so good. The veggies were so crunchy. The flavor was spot on. We’ll be making this again for sure! Thank you for the recipe.

This was delicious! I love your recipes. So simple and taste great. This is a keeper.

The measurements for the peanut sauce are all off!!! I made this several times exactly according to the recipy and every time I’m short on sauce. I wonder if it has anything to do with me burying my face in the pan of sauce every time cuz this stuff is delicious!!!
Easy as hell to make, doesn’t take long and jummy!

We ate this 2 nights in a row last week and making it again tonight. So gorgeous and delicious. Been vegetarian for 9 years and have never liked tempeh until now! Thank you! The only adjustment we made was to use half almond butter, half tahini in both the tempeh marinade and dressing because my gripe with peanut/almond sauces is they’re too sweet. Otherwise changed nothing. Fantastic recipe!

Love love love this recipe! We made the tempeh too and it was so flavorful. I described it to my husband as a deconstructed spring roll, I loved the pop of the mint. We took the left overs on a road trip with us and it was the perfect salad to eat in the car. Healthy and hearty. Thanks for the awesome recipe!

This was delicious! And that dressing – yum! I’ve recently switched to plant based eating. I was a little overwhelmed at first, since I didn’t know how to cook plant based recipes or what I even liked. I’m glad I found your page. So many of the recipes I’ve tried are so good – it’s definitely made cutting meat and dairy much easier.

This was the most delicious thing I have ever had. I could have eaten the entire thing myself. I will be making this often to keep for lunches throughout the week! And it is so beautiful too!

Hi Dana, I love your recipes. This one is spot on. I’m starting a small meal planing service where I would love to use different recipes, including yours. How can I do that to show full credit to you? Can I include link with your website or just specific recipe? Thanks.Tanya

This is on the weekly rotation at my house. Love this recipe. I never liked tempeh until this recipe and now I LOVE it.