Sticky Tempeh, Mango & Lime Noodle Salad Recipe

In a bowl, whisk together soy sauce, maple syrup, rice vinegar, lime juice, and vegetable oil. Add tempeh strips and marinate for 10 minutes.

Cook rice noodles according to package instructions. Drain and rinse with cold water.

Heat a skillet over medium heat and add marinated tempeh. Cook for 5-7 minutes, until sticky and browned.

In a large bowl, combine cooked rice noodles, mango slices, red bell pepper slices, bean sprouts, cilantro, and cooked tempeh.

Toss the salad with the lime dressing until well coated.

Serve the salad with chopped peanuts on top.