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Export 13 ingredients for grocery delivery
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.
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