Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, mix together the chili garlic sauce and toasted sesame oil. Add the tempeh cubes and set aside to marinate for 20 minutes. When ready, transfer the tempeh to the baking sheet and cook for 10 minutes. To prepare the salad: Shred the cabbage and lettuce by cutting them into ½inch strips, or use a shredder attachment on a food processor. You should have about 2 cups. Peel the carrot and cut into matchsticks to make about 1 cup. Peel and halve the cucumbers, scrape out the core, and cut into half moons. Thinly slice the red onion and transfer all the veggies to a large bowl and toss together. In a small mixing bowl, add all the dressing ingredients and mix well. Set aside. Heat a small skillet over medium heat, add the almonds, and toss frequently for 3 to 5 minutes until golden and fragrant. Set aside. To assemble the salad, transfer the tempeh to the bowl with the veggies, pour the dressing on top, and toss gently. Top with the almonds, snow peas, and any additional desired garnish and serve.
