Step 1

Cook the Tempeh: warm the oil in a large saucepan or skillet over medium-high heat. Add the tempeh to the oil and sauté for 2-3 minutes per side, using tongs to rotate each piece until all sides are golden. Transfer to a paper towel-lined plate, sprinkle generously with salt, toss, and set aside to let cool.

Step 2

Add the lime juice, tamari, maple syrup, sambal olek, and garlic to a large bowl and whisk until well combined.

Step 3

Add the lettuce, apple, carrot, and red onion to the bowl and toss well. Spread the pan-fried tempeh evenly over the salad, then top with cilantro and peanuts. Serve immediately; leftovers will keep in the fridge for up to 3 days.