Peanut Kale Crunch Salad with Braised Tempeh

vegan, gluten-free (if using tamari)

Adapted from Chloe Coscarelli's recipe from Chloe Flavor

This simple kale salad is transformed into something extra special with a delicious peanut sauce and juicy braised tempeh. 

Serves: 4 / Prep time: 30 min / Total time: 40 min

Ingredients:​
For the Dressing:

• 1/2 cup peanut butter
• 1/4 cup seasoned rice vinegar
• 1/4 cup water
• 3 tablespoons maple syrup
• 1 tablespoon sriracha OR 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

For the Tempeh:

• 1/4 cup water
• 2 tablespoons soy sauce or gluten-free tamari
• 2 tablespoons maple syrup
• 1 tablespoon sriracha OR 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• 1 (8-ounce) package of tempeh, cut into 1/4-inch cubes

For the Salad:

• 1 bunch kale, de-stemmed, leaves chopped very finely (about 4 cups)*
  
• 2 cups cooked rice

Toppings:

• ​thinly sliced scallions
• chopped roasted peanuts
• lime wedges

Directions:

1. Prepare rice according to package directions.
2. Combine all dressing ingredients into a blender and blend until smooth.
3. For the tempeh, whisk together the water, soy sauce, maple syrup, and sriracha in a small bowl/measuring cup.
4. In a large skillet, heat the oil over medium-high heat. When it shimmers, add the tempeh and cook for about 5 minutes until lightly browned on all sides, adding more oil as needed. Add the liquid and stir to coat. Reduce the heat to medium-low and simmer for 5-10 minutes, until the sauce is thick.
5. To assemble, in a large bowl, toss together the kale and rice with the dressing. Portion into bowls or plates and top each with a serving of tempeh and garnish with scallions, peanuts, and lime wedges.

*To finely chop kale, first stack the leaves, then roll them up and slice into thin ribbons. Next, turn your knife 90 degrees and chop the ribbons into tiny pieces (I guess we should call it confetti at that point!)