I was craving hearty vegetarian comfort food the other day and this just hit the spot.
Spicy Tempeh Noodle Bowl
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?