Sichuan Tempeh Salad with Tangy Fermented Chili Dressing

Name: Sichuan Tempeh Salad with Tangy Fermented Chili Dressing
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 200 g tempeh, crumbled; 1 medium cucumber (about 150 g), thinly sliced; 50 g edamame, shelled and thawed; 2 tbsp fermented chili bean paste (doubanjiang); 1 tbsp rice vinegar; 1 tbsp low-sodium soy sauce; 1 tbsp toasted sesame oil; 1 tsp grated fresh ginger; 1 garlic clove, finely minced; 1 tsp honey; 1 tbsp chopped scallions; 1 tbsp chopped roasted peanuts; 1 tsp toasted sesame seeds

This no-cook Sichuan-inspired salad pairs nutty tempeh with crisp cucumber and a tangy fermented chili dressing for a bold, protein-rich post-workout meal.

Prep20 minCook0 minTotal20 minServes2Difficultyeasy

Method

How to make it

01
In a medium bowl, whisk together fermented chili bean paste, rice vinegar, soy sauce, toasted sesame oil, grated ginger, minced garlic, and honey until smooth and emulsified.
02
Add the crumbled tempeh to the bowl with the dressing and toss well to coat all pieces evenly. Let marinate for 10 minutes at room temperature to meld flavors.
03
Add thinly sliced cucumber and shelled edamame to the tempeh mixture and gently toss to combine, keeping cucumber slices intact.
04
Transfer the salad to serving plates and garnish each with chopped scallions, roasted peanuts, and toasted sesame seeds for texture and freshness.

From the editor

Cooking tips

Use chilled edamame straight from frozen after thawing in warm water to maintain a firm texture.
If you can’t find fermented chili bean paste, substitute with a mix of chili garlic sauce and a small spoon of miso for a similar umami effect.
Marinating the tempeh in the dressing for 10 minutes softens its texture and deepens flavor without cooking.
Store leftovers in an airtight container in the fridge for up to 2 days; the cucumber may release some water, so toss gently before serving.

Published June 29, 2026