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© This Thai-Style Tempeh Salad is a vibrant and refreshing dish that combines crispy marinated tempeh with fresh vegetables like cherry tomatoes, mint leaves, and shallots. Feel free to swap any indigent with something you already have on hand for a flavorful and low cost meal!

Ingredients (for 2-4 servings):

For the Salad:

• 1 block (8 oz) tempeh, cut into bite-sized cubes
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup or honey
• 1 tbsp vegetable oil
• 1 cup cherry tomatoes, halved
• 1/2 cup shallots, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 small cucumber, sliced
• 1/2 red bell pepper, thinly sliced
• 1 tbsp roasted peanuts, chopped (optional, for garnish)

For the Dressing:

• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp maple syrup or honey
• 1 clove garlic, minced
• 1 small red chili, finely chopped (optional, for heat)

Instructions:

1. In a bowl, mix together soy sauce, lime juice, and maple syrup or honey. Add the tempeh cubes and toss to coat. Let marinate for 10-15 min.
2. Heat vegetable oil in a skillet over medium heat. Add the marinated tempeh and cook until golden and crispy on all sides, about 5-7 min. Set aside to cool.
3. In a large bowl, combine cherry tomatoes, shallots, mint leaves, cilantro leaves, cucumber slices, and red bell pepper.
4. Add the cooked tempeh to the salad and toss gently to combine.
5. In a small bowl, whisk together lime juice, soy sauce, rice vinegar, sesame oil, maple syrup or honey, minced garlic, and chopped red chili (if using).
6. Pour the dressing over the salad and toss to coat evenly.
7. Serve the Thai-style tempeh salad immediately, garnished with chopped roasted peanuts if desired.

Hungry for more? Check out these 75 Healthy & Fiber-Filled Recipes for Beans.