Tempeh replaces the chicken in this traditional dish. Served chilled, the ingredients are tossed with a peanut sauce.
Combine and let stand for 15 to 30 minutes:
      1 package 8-ounce tempeh, cut into 1/2-inch cubes
      2 tablespoons soy sauce
      2 to 3 teaspoons minced peeled fresh ginger
      1 teaspoon minced garlic
      1/2 teaspoon Szechuan peppercorns, cracked
Heat in a wok or medium skillet over medium heat:
      1 tablespoon vegetable oil
Add the tempeh mixture and cook, stirring, until browned. Let cool, then refrigerate until chilled.
Combine and arrange on a serving platter:
      2 cups sliced seeded peeled cucumbers
      1/2 cup chopped red bell peppers
      1/4 cup sliced scallions
Spoon the tempeh mixture over the vegetables. Stir together until smooth and drizzle over the tempeh mixture:
      1/4 cup smooth peanut butter
      2 tablespoons soy sauce
      2 tablespoons rice vinegar
      1 tablespoon dry sherry
      3 to 4 teaspoons toasted sesame oil
      1 teaspoon chili paste
Garnish with:
      1/2 cup chopped red bell peppers
      1/4 cup sliced scallions
      1/4 cup chopped salted peanuts
Toss just before serving. If desired, serve with:
      Chilled cooked rice noodles