Bold Tempeh Salad with Coconut-Ginger Kick

Crunchy, fresh carrots tangled with chewy tempeh, all tossed in a creamy coconut dressing that nudges the tongue with a spicy-sweet kick. The aroma of ginger and garlic teases the air. You don’t always expect tempeh to have that satisfying char, but here it does, lively and bold. A salad that’s filling yet light enough to crave on warm afternoons or as a side that steals the show. Little splashes of lime and crunchy peanuts give it that last perfect touch. No fuss, just honest, vibrant food.

Why You’ll Crave It

• Bright and zingy mix of coconut and ginger keeps it fresh but cozy
• Tempeh gets this great golden sear that’s chewy and hearty
• Crunchy carrots and sprouts mix texture beautifully, never boring
• Layered flavors that hit sweet, spicy, and tangy all at once
• Comes together fast but tastes like you’ve spent hours cooking

Tempeh and coconut feel like they’re made for each other. I keep coming back to this combo.

What You’ll Need

• Tempeh: about 250 grams, diced for even grilling—you want those crisp edges
• Olive oil: 35 ml (a generous 2.5 tablespoons), smooth but sturdy for frying
• Carrots: 200 grams freshly shredded, bright and sweet
• Bean sprouts: roughly 1.5 cups, fresh and crunchy
• Cilantro leaves: around 1 cup, chopped fine, for that herbal pop
• Peanuts: crushed, to sprinkle generously at the end
• Lime wedges: for zesty spritzing on the finished dish
• Light coconut milk: 150 ml (2/3 cup), silky base for the dressing
• Almond butter: 25 ml (1.5 tablespoons), swapping peanut butter for nuttier depth
• Tamari sauce: 20 ml (roughly 1 tablespoon plus 1 teaspoon), richer than standard soy
• Fresh ginger: 12 ml (about 2 teaspoon), finely grated for sharp warmth
• Garlic: 1 large clove minced fine, subtle but necessary bite
• Rice vinegar: 18 ml (1 tablespoon plus 1 teaspoon), softly sour for balance
• Maple syrup: 7 ml (just under 1.5 teaspoons), sweetness with character
• Gochujang: 6 ml (1.2 teaspoons), swapping sambal for a deeper chili—spicy but complex

Easy How-To

Whip up the dressing

Grab a small pot and mix coconut milk, almond butter, tamari, ginger, garlic, vinegar, maple, and gochujang. Whisk it together well until smooth, then heat gently just till it bubbles once or twice—no need for heavy boiling. Pull it off the heat and let it come down to warm room temp. You’ll want to keep about half for later drizzling; transfer the rest to a big bowl to catch the salad.

Sear the tempeh

Heat your pan on medium-high with the olive oil. Toss in the tempeh cubes and let them get those golden crispy spots—around 6 or 7 minutes, turning occasionally so it’s even. Season lightly with salt and pepper while they brown. Then, rest them briefly on a paper towel to lose the grease. Set aside for now.

Build the salad

Into the bowl with the dressing, add the shredded carrots, bean sprouts, and cilantro. Season with pepper and a tiny pinch of salt if you want. Toss it all up so everything’s glossy and coated—fresh and fragrant.

Plate and finish

Divide the veggie salad onto shallow bowls or plates. Lay the browned tempeh cubes on top. Scatter the crushed peanuts liberally, then drizzle with the reserved dressing you saved. Serve immediately, with lime wedges to squeeze over—bursting with brightness when you want it.

Good to Know

• Let the tempeh marinate a bit in half the dressing before cooking if you want extra flavor infusion
• Bean sprouts wilt slightly in the dressing but keep crunch, so add just before serving
• Use freshly grated ginger for the best punch, not powdered

Serving Ideas

• A scoop of steaming jasmine or basmati rice on the side to soak up all those flavors
• Serve wrapped in lettuce leaves for a fun, handheld bite
• Pair with a light cucumber salad for cooling balance

Top Tricks

• Brown tempeh in a very hot pan but don’t crowd it—you want individual crispy cubes, not steamed piles
• Reserve some dressing before mixing so your salad doesn’t get soggy
• Toast your peanuts lightly before crushing to bring out nuttier warmth

Frequently Asked Questions

Can I swap the tempeh for tofu?

Sure thing. Use firm or extra-firm tofu pressed well to remove moisture. Pan-fry longer on each side so it crisps up nicely. The texture won’t be quite the same but still tasty.

What if I don’t have gochujang?

You could use sambal oelek or a mild chili paste instead, but keep an eye on the heat level. Start with less and add to taste.

Can I prepare this ahead of time?

The dressing and tempeh can be made early and stored separately. Mix the salad right before serving to keep it crisp and fresh.