Spiralize two medium zucchinis to create zoodles. Spiralize or slice the carrot into thin strips. Chop a cup of red cabbage into fine shreds.

Slice the tempeh into thin strips and marinate in ¼ cup soy sauce and 2 tablespoons maple syrup for at least 10 minutes. Sauté in a skillet over medium heat for 5-7 minutes until golden brown.

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

In the bowl with the zoodles, carrot, and cabbage, add the tempeh and pour the peanut sauce over. Toss until fully coated.

Garnish with crushed peanuts and chopped cilantro. Serve immediately or let sit for a few minutes before serving.