This is a pan-fried tempeh salad with shredded cabbage, cucumber, carrot, red bell pepper, and cilantro, all tossed in a lime-fish sauce dressing with ginger, garlic, and chili flakes. It comes together in 35 minutes and holds up well in the fridge, which makes it genuinely useful on a busy week. The crispy tempeh is the reason to make this over a plain vegetable salad โ it adds protein and real texture.
What makes this version work
Two things matter here. First, the soy sauce marinade on the tempeh โ even 10 minutes is enough to season it all the way through, so the cubes taste good on their own, not just coated in dressing. Second, the frying step in coconut oil over medium heat. Tempeh needs patience: leave the cubes alone for a couple of minutes per side rather than stirring constantly, and theyโll develop a genuinely crispy crust that stays firm even after the dressing goes on. Rush it and you get chewy, pale cubes that absorb dressing like a sponge and turn soft fast. If youโre making this for the week, store the fried tempeh separately and add it to each portion just before eating โ dress it at the table, too, because a pre-dressed salad goes limp fast.
What can go wrong
- Tempeh tastes bitter: Some tempeh, especially fresh or refrigerated blocks, has a noticeable bitter edge. Slice it and steam for 5 minutes before marinating. This opens the texture and removes the bitterness without affecting the final crispiness.
- Dressing is too sharp or too salty: Fish sauce and lime juice vary a lot by brand and fruit. Taste the dressing before it hits the vegetables โ if itโs too salty, add a small splash of water; if itโs too sharp, a little more honey or maple syrup balances it out.
- Cabbage releases water and dilutes the dressing: If youโre prepping ahead, salt the shredded cabbage lightly, let it sit for 10 minutes, then squeeze out the excess liquid before combining. This keeps the dressing concentrated and the texture crisp for days.
- Tempeh cubes stick together in the pan: Crowding the skillet causes steaming instead of frying. Work in two batches if your pan is smaller than 12 inches โ the extra minute is worth it for even browning on all sides.
- Cilantro wilts and turns slimy in stored portions: Keep cilantro separate and add it fresh to each serving. It takes 10 seconds and makes a noticeable difference in how the salad looks and tastes on day three.
Indonesian Tempeh and Vegetable Salad
Ingredients
Tempeh and Vegetable Salad
- 200 grams tempeh cut into 1-inch cubes, preferably organic
- 2 tablespoons soy sauce low-sodium recommended
- 2 tablespoons coconut oil for frying
- 1 large cucumber halved and thinly sliced
- 1 small red bell pepper julienned
- 2 cups cabbage shredded, purple or green
- 1 small carrot grated
- 0.5 cup fresh cilantro leaves roughly chopped
Dressing
- 3 tablespoons lime juice freshly squeezed
- 2 tablespoons fish sauce or vegetarian alternative
- 2 tablespoons honey or maple syrup for vegans
- 1 tablespoon grated ginger
- 1 clove garlic minced
- 1 teaspoon chili flakes adjust to taste
Instructions
- Begin by marinating the tempeh. In a small mixing bowl, combine the cubed tempeh with 2 tablespoons of soy sauce. Allow it to marinate for 10 minutes, ensuring it absorbs the flavors.
- In a large skillet over medium heat, heat 2 tablespoons of coconut oil. Add the marinated tempeh and fry for about 7-10 minutes, turning occasionally, until the tempeh is golden brown and crispy on all sides.
- Prepare the vegetables by slicing the cucumber, julienning the red bell pepper, shredding the cabbage, and grating the carrot. Place all prepared vegetables in a large mixing bowl, adding the chopped cilantro on top.
- For the dressing, whisk together the lime juice, fish sauce, honey, grated ginger, minced garlic, and chili flakes in a small bowl until well combined. Adjust seasoning to taste.
- Pour the dressing over the prepared vegetables, toss them gently to ensure an even coating. Add the fried tempeh on top and mix through to combine the flavors.
Notes
Nutrition
Your questions, answered
Can I make this salad ahead for the whole week?
Yes โ itโs one of the better salads for batch cooking. Keep the fried tempeh, vegetables, and dressing in separate containers in the fridge for up to four days, then assemble each portion as you need it. The vegetables hold well once the cabbage has been salted and drained; the tempeh re-crisps in a dry skillet for two minutes if it softens.
Whatโs a good substitute for fish sauce?
Soy sauce or tamari works as a direct swap and keeps the dish fully vegan. Use the same quantity โ two tablespoons โ but taste the dressing after mixing, since soy sauce is saltier than most fish sauces and you may want to pull back slightly.
Can I bake the tempeh instead of frying it?
You can, but the texture is drier and less crispy than pan-fried. If you go that route, toss the marinated cubes in the coconut oil, spread them on a parchment-lined baking sheet, and roast at 400ยฐF for 20 to 25 minutes, flipping once halfway through.
Is this salad filling enough as a main meal?
For most people, yes โ 200 grams of tempeh across four servings gives a solid amount of protein per bowl. If you want it more substantial, serve it over a scoop of plain rice or add a handful of roasted peanuts or cashews, which the recipe already flags as an optional addition.