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Cook tempeh | Slice the Tofoo Tempeh into 0.5-1cm thick slices | Heat a generous drizzle of oil in a large frying pan over a medium high heat | Add the tempeh and a generous pinch of salt and fry on both sides for a few minutes until deep golden brown and crispy | Set aside
Prep veg | Trim the green beans | Thinly slice the cucumber | Julienne or coarsely grate the carrot | Shred the cabbage
Blanch Veg | Bring a saucepan of lightly salted water to the boil, blanch the green beans for 1 minute then place in iced water | I kept the rest of my veg unblanched for a crunchier salad but you can repeat this blanch and refresh process with the carrot, cabbage and beansprouts too, if desired
Make sauce | Add all of the sauce ingredients to a small bowl or saucepan and whisk well until smooth | Taste and season with salt and pepper | Optionally simmer this for a couple of minutes for a slightly thicker sauce
Assemble | Arrange the Tofoo Tempeh, carrots, cucumber, cabbage, beans, beansprouts and prawn crackers on platter or in a bowl | Drizzle the peanut sauce over and dive in or mix through