Begin by spiralizing a large zucchini into noodle-like strands, known as 'zoodles.' Place the zoodles in a colander to drain excess moisture for 10 minutes.

While the zoodles drain, wash and thinly slice a quarter head of red cabbage and a large carrot. Chop a handful of cilantro and set aside.

Slice tempeh into bite-sized pieces. Whisk together soy sauce and maple syrup, then marinate tempeh for 5 minutes. Sauté in a skillet over medium heat for 5-7 minutes until golden brown.

In a mixing bowl, combine peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, and lime juice. Whisk until creamy and smooth.

In a large serving bowl, combine drained zoodles, sliced cabbage, carrot, cilantro, and sautéed tempeh. Pour the peanut sauce over and toss to coat.

Garnish with crushed peanuts, extra cilantro, sesame seeds, and optional chili flakes. Serve immediately.