Instructions: In a small bowl, combine tempeh, 2 tablespoons of the soy sauce, ginger, garlic and peppercorns; let stand 15 to 30 minutes.

In a wok or medium skillet over medium heat, heat the vegetable oil. Add tempeh mixture and cook, stirring, until browned. Let cool, then refrigerate until chilled.

Combine cucumbers, 1/2 cup of the red bell peppers and1/4 cup green onions.

Arrange on a serving platter. Spoon the tempeh mixture over the vegetables.

Stir together peanut butter, remaining 2 tablespoons soy sauce, rice vinegar, sherry, sesame oil and chili paste until smooth; drizzle over the tempeh mixture.

Garnish with remaining1/2 cup red bell peppers,1/4 cup sliced green onions and peanuts. Toss just before serving. If desired, serve with chilled cooked rice noodles.

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