Spicy Tempeh Noodle Bowl with Peanut Sauce

I was craving hearty vegetarian comfort food the other day and this just hit the spot.

tempeh

Spicy Tempeh Noodle Bowl

For marinade:
8 oz. tempeh, chopped into small pieces
1 T. ume plum vinegar
1 T. soy sauce
1/2 T. Sriracha!!! (it’s just so fun to say!)

For peanut sauce:
3/4 c. warm water
1/4 c. peanut butter
1 1/2 T. fish sauce
1/2 t. ume plum vinegar
1/2 t. soy sauce

8 oz. gluten free spaghetti or linguine (I like Tinkyada)
1 inch knob of fresh ginger, peeled and minced
1 to 2 T. agave syrup (to taste)
handful of sprouts

In a bowl, combine the marinade ingredients and stir in tempeh till it is thoroughly mixed. Set aside.

In another bowl, whisk together the peanut sauce ingredients until smooth. The goal is to have a thick but pourable sauce, the consistency of heavy cream. Add more warm water if necessary. Set aside.

While cooking the pasta in a pot of salted water, heat some vegetable oil or butter (a tablespoon-ish amount) in a deep skillet over medium heat until hot. Add the tempeh mixture and cook for a couple minutes until thoroughly heated through, then add the ginger and cook, stirring constantly for another minute. Add the peanut sauce and simmer 3 – 4 minutes. It will be slightly thickened. Remove from heat.

Meanwhile, cook and drain the pasta. Toss pasta with the tempeh sauce mixture and add a handful of sprouts, if desired. Serve. Enjoy. Rub your belly in contentment.

Serves 2 to 4

What are your favorite tempeh recipes?

Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: