Saucy, baked tempeh marinated in a spicy-sweet peanut sauce! Super flavorful, hearty, and perfect for topping noodles, salads, & more! Vegan + gluten-free.
Here is a dish that looks terrible but tastes great. Perhaps something needs to be added to the recipe to create some colour contrast so it looks less tan. Anyway, this is a great way to eat the oft maligned tempeh. If you find tempeh has a peculiar taste, you can simmer in in water for 10 mins or so.
INGREDIENTS
- 225g medium rice noodles
- 1 block of tempeh, cut in half lengthwise, then cut in small cubes
- 2 tbsp peanut oil
- 2 tbsp soy sauce
- 2 tbsp water
- 1/4 cup smooth peanut butter
- 1 tbsp peanut oil
- 1 can coconut milk
- 1/4 tsp red curry paste (or to taste)
- 1 tsp coriander
- salt to taste
- coriander for garnish
METHOD
1. Get noodles soaking in hot tap water for 30 mins.
2. Meanwhile, prep the tempeh. Heat 2 tbsp peanut oil in a frying pan or wok over med-hi heat. Add tempeh and fry for 5 mins, until golden all over. Add soy sauce and water and mix well, letting tempeh soak up most of the liquid.
3. Reduce heat to medium and add peanut butter, mixing well. Add a splash of water if needed. Remove tempeh from pan. Wipe pan or wok clean.
4. Drain noodles when ready. Heat 1 tbsp oil in pan or wok. Add noodles and fry for 3-4 mins, until they get translucent and begin to stick together. Add curry paste and mix well. Then mix in coconut milk. Add coriander and season to taste.
5. Mix tempeh into the noodles and let simmer for a few mins to heat through. Garnish with cilantro and serve.
Here is a dish that looks terrible but tastes great. Perhaps something needs to be added to the recipe to create some colour contrast so it looks less tan. Anyway, this is a great way to eat the oft maligned tempeh. If you find tempeh has a peculiar taste, you can simmer in in water for 10 mins or so.
INGREDIENTS
- 225g medium rice noodles
- 1 block of tempeh, cut in half lengthwise, then cut in small cubes
- 2 tbsp peanut oil
- 2 tbsp soy sauce
- 2 tbsp water
- 1/4 cup smooth peanut butter
- 1 tbsp peanut oil
- 1 can coconut milk
- 1/4 tsp red curry paste (or to taste)
- 1 tsp coriander
- salt to taste
- coriander for garnish
METHOD
1. Get noodles soaking in hot tap water for 30 mins.
2. Meanwhile, prep the tempeh. Heat 2 tbsp peanut oil in a frying pan or wok over med-hi heat. Add tempeh and fry for 5 mins, until golden all over. Add soy sauce and water and mix well, letting tempeh soak up most of the liquid.
3. Reduce heat to medium and add peanut butter, mixing well. Add a splash of water if needed. Remove tempeh from pan. Wipe pan or wok clean.
4. Drain noodles when ready. Heat 1 tbsp oil in pan or wok. Add noodles and fry for 3-4 mins, until they get translucent and begin to stick together. Add curry paste and mix well. Then mix in coconut milk. Add coriander and season to taste.
5. Mix tempeh into the noodles and let simmer for a few mins to heat through. Garnish with cilantro and serve.
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