Indonesian Tempeh and Vegetable Salad

Eleanor Craig

This vibrant Indonesian Tempeh and Vegetable Salad draws inspiration from the traditional flavors of Southeast Asia. Tempeh, a protein-rich, fermented soybean cake, is the star of this dish, complemented by fresh, colorful vegetables and a tangy, umami-packed dressing. Simple yet delicious, this salad embodies the balance and harmony of Indonesian culinary heritage, making it a delightful centerpiece for any meal.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Salad

Cuisine East / Southeast Asian

Servings bowls

Calories 231 kcal

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

Consider adding roasted peanuts or cashews for extra crunch, and use tamari instead of soy sauce for a gluten-free version. For a perfectly balanced dressing, taste and adjust the ingredients to your liking. Remember, the dish is versatile—feel free to add other fresh seasonal vegetables!

Nutrition

Calories: 231kcalCarbohydrates: 22gProtein: 12gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1242mgPotassium: 527mgFiber: 2gSugar: 13gVitamin A: 3042IUVitamin C: 44mgCalcium: 97mgIron: 2mg

Feedback is key!