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Tempeh deserves more credit. Over the past year or so, we’ve been introducing it more and more into our diet – and it’s packed with more protein, fibre and vitamins compared to tofu!
For this dish, we add it to spicy noodles and veggies for a super simple and nutritious meal 💪
Serves 2
🌱 200g (7oz) tempeh
🌱 vegetable oil
🌱 1/2 courgette
🌱 1 carrot
🌱 1/2 thumb fresh ginger, peeled + grated
🌱 1/2 tsp Chinese 5 spice
🌱 1.5 tbsp dark soy sauce
🌱 1 tbsp Sriracha
🌱 180g (6.3oz) noodles
🌱 salt
🌱 spring onion, chopped (optional)
🌱 sesame seeds, optional
Tear the tempeh into bite-sized pieces, then add to a steamer and steam for 15-20 minutes.
Preheat the oven to 200°C fan / 425°C and line a tray with baking paper. Remove the tempeh from the steamer, then add it to the tray along with 1 tablespoon of vegetable oil and a pinch of salt. Give it a mix, then bake in the oven for 15-20 minutes or until crispy.
Meanwhile, cut the courgette and carrot into 3mm thick slices. We recommend using a mandoline, but a knife will work fine. Next, slice the carrot and courgette into long sticks, then set aside.
Next, combine the grated ginger, Chinese 5 spice, soy sauce and Sriracha in a bowl, then set saide.
Cook the noodles as per the packet instructions, then drain.
When the tempeh is almost ready, pour the sauce into a wok and heat it through on a medium heat. Add the noodles, veggies and crispy tempeh. Give everything a good mix and cook for a minute. If necessary, loosen the sauce with a small splash of water, then season to taste with salt. To serve, top with spring onion and sesame seeds. Enjoy!
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