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1
Combine all ingredients in a blender or food processor, pulsing until combined. Add 1/4 cup warm water and puree until smooth. Add more water if needed to reach a runny consistency, then taste and adjust seasonings.
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2
Sauce can be stored in the fridge for up to 2 weeks. Use it to marinate chicken, drizzled atop rice bowls, or as a dipping sauce for summer rolls.
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3
Sear the tempeh: Put a pan or wok over medium-high heat and coat the bottom with neutral oil. When the oil is hot, add the tempeh, being careful not to crowd the pan (work in batches if you need to). Salt the tempeh, then cook undisturbed for 3 to 4 minutes, until the bottoms are golden brown. Flip with a tong and cook, repeating until all the sides are golden brown. Remove to a plate and set aside.
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4
Fry the shallots. Place them in a pan of room temperature oil. Turn the heat up to high and watch the shallots bubble (first you'll see small bubbles, then more rapid ones will appear): That's the water evaporating off. Then lower the heat to medium. When the bubbles subside, it signifies that the moisture has cooked off the shallots (and they should look golden brown). Transfer the shallots to a paper towel-lined surface to cool completely; sprinkle with salt.
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5
To assemble your bowls, toss the cooked ramen with the peanut sauce, starting slowly. Mix in the shaved vegetables, then arrange the tempeh on top, followed by the julienned ginger, peanuts, and the fried shallots.
