05/26/2025Bowls and salads - Tofu, legumes and seitan - Main courses
Thai salad with tempeh and mango
Servings
3
Ingredients
Cups
- -rice noodles 280 (g)
- -tempeh 300 (g)
- -toasted sesame oil 1 (tbsp)
- -soy sauce or tamari 3 (tbsp)
- -maple syrup 1 (tbsp)
- -bell pepper 1
- -cucumber 0.5
- -spinach sprouts 50 (g)
- -Brussels sprouts 7
- -flat-leaf parsley 4 (stalk)
- -mango 1
- -peanuts 30 (g)
- -basil 10 (leave)
The sauce
- -peanut butter 3 (tbsp)
- -soy sauce or tamari 3 (tbsp)
- -toasted sesame oil 1 (tbsp)
- -lemon juice 1 (tbsp)
- -ginger powder 1 (pinch)
- -water 85 (mL)
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Steps
- In a saucepan of water, boil the tempeh for about 6 minutes.
- Cook the rice noodles in boiling water for about 3 minutes. Drain them and rinse under cold water.
- Slice the tempeh. In a pan, heat the sesame oil and brown the tempeh on all sides. Once nicely golden, deglaze with soy sauce and maple syrup. Let it cook for about a minute until the liquid reduces slightly, then remove from heat. You can also add a touch of hot sauce if you like!
- Thinly slice the bell pepper. Peel the cucumber and cut it into sticks. Chop the spinach and parsley together. Finely shred the raw Brussels sprouts. Peel the mango and slice it thinly.
- In a large bowl, combine the rice noodles, sliced bell pepper, cucumber, chopped spinach and parsley, shredded Brussels sprouts, mango, and tempeh. Add fresh basil leaves and roasted peanuts.
- Make the dressing: in a jar, combine all the ingredients. Close the lid and give it a good shake to mix everything together. It’s ready!
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Thai salad with tempeh and mango
For: 3-4 serv.Difficulty: EasyPreparation: 15 minCooking: 10 min
Ingredients
- -rice noodles 280 (g)
- -tempeh 300 (g)
- -toasted sesame oil 1 (tbsp)
- -soy sauce or tamari 3 (tbsp)
- -maple syrup 1 (tbsp)
- -bell pepper 1
- -cucumber 0.5
- -spinach sprouts 50 (g)
- -Brussels sprouts 7
- -flat-leaf parsley 4 (stalk)
- -mango 1
- -peanuts 30 (g)
- -basil 10 (leave)
The sauce
- -peanut butter 3 (tbsp)
- -soy sauce or tamari 3 (tbsp)
- -toasted sesame oil 1 (tbsp)
- -lemon juice 1 (tbsp)
- -ginger powder 1 (pinch)
- -water 85 (mL)
Steps
Steps
- In a saucepan of water, boil the tempeh for about 6 minutes.
- Cook the rice noodles in boiling water for about 3 minutes. Drain them and rinse under cold water.
- Slice the tempeh. In a pan, heat the sesame oil and brown the tempeh on all sides. Once nicely golden, deglaze with soy sauce and maple syrup. Let it cook for about a minute until the liquid reduces slightly, then remove from heat. You can also add a touch of hot sauce if you like!
- Thinly slice the bell pepper. Peel the cucumber and cut it into sticks. Chop the spinach and parsley together. Finely shred the raw Brussels sprouts. Peel the mango and slice it thinly.
- In a large bowl, combine the rice noodles, sliced bell pepper, cucumber, chopped spinach and parsley, shredded Brussels sprouts, mango, and tempeh. Add fresh basil leaves and roasted peanuts.
- Make the dressing: in a jar, combine all the ingredients. Close the lid and give it a good shake to mix everything together. It’s ready!