Ingredients
Equipment
Method
Preparation
- Begin by spiralizing one large zucchini into noodle-like strands and set them aside on a clean kitchen towel.
- Thinly slice a handful of red cabbage and grate one medium carrot into fine strips. Chop cilantro and set aside.
- Cut the tempeh into thin slices, drizzle with soy sauce and maple syrup, and let marinate for about 10 minutes.
- Pan-fry the marinated tempeh for about 5-7 minutes until golden brown, then remove to cool.
- In a medium bowl, combine peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and lime juice. Whisk until smooth.
- In a large mixing bowl, combine zoodles, sliced veggies, and cooled tempeh. Pour dressing over and toss gently to coat.
- Garnish with crushed peanuts, additional cilantro, and sesame seeds. Serve immediately or chill.
Nutrition
Notes
Allow zoodles to rest with salt for 10 minutes to prevent sogginess. Store leftovers in an airtight container for up to 1-2 days.