Set the tempeh (whole) in a steamer basket over simmering water. Steam tempeh for 10-12 minutes, flipping once after 5 minutes. Rinse under cool water, then pat dry. Slice into thin, small, bite-sized pieces. Set aside. 

Combine the sesame oil, 2 tablespoons of the peanut butter, 2 tablespoons of the tamari, 2 tablespoons of the lime juice, 3 tablespoons of the maple syrup, and 1/4 teaspoon of the crushed red pepper in a large, shallow bow or casserole dish. Whisk to combine. Add the tempeh, and toss to coat. Cover, and refrigerate for at least 2 hours, and up to 24. Stir occasionally while marinating.

Preheat oven to 375℉. 

Line a rimmed baking sheet with parchment paper. Arrange the tempeh on the baking sheet in a single layer, reserving the marinade. Bake 22-30 minutes, until deep, golden brown. Remove from the oven, and use a brush to coat the tempeh in leftover marinade.

Cook the rice noodles according to package directions, then drain, rinse under cool water, and set aside to cool.

Combine the carrots, green onions, cilantro, mint, spinach, cabbage, and red pepper in a large bowl.

In a small bowl, whisk together the remaining 1/3 cup plus 1 tablespoon peanut butter, 3 tablespoons tamari, 3 tablespoons maple syrup, 3 tablespoons lime juice, and 1/4 teaspoon crushed red pepper flakes. Whisk in warm water a few tablespoons at a time until you have a thick and creamy sauce.

Add the cooled noodles to the bowl of vegetables and toss to combine. Pour the peanut dressing over the salad, and toss to coat. Serve topped with the marinated peanut tempeh. Enjoy.