Peanut Noodles with Spicy Tempeh

Yield: 2

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Peanut Noodles with Spicy Tempeh

This recipe called for tofu but we swapped in tempeh - something you can always do for variety and the added protein, fiber, and benefits of fermentation.

Ingredients

• 1/3 cup unsweetened peanut butter
• 1 TBSP light brown sugar or sweetener of choice (we used coconut sugar)
• 1 TBSP rice vinegar
• 2 TBSP soy or tamari sauce, divided
• 4 garlic cloves, finely grated, divided
• 1 TBSP grated ginger
• Salt
• 4 TBSP olive or avocado oil, divided
• 1 (8oz) package Tootie’s Tempeh
• 2 scallions, thinly sliced
• 2 tsp gochugaru (Korean red-pepper flakes) or 1 teaspoon crushed red pepper
• 8 oz. rice noodles
• Coarsely chopped cilantro and sesame seeds, for serving.

Instructions

1. Bring a large pot of water to a boil.
2. Prepare the sauce: in a small bowl, stir together the peanut butter, brown sugar and vinegar with 1 TBSP of the tamari, the ginger, and half the garlic; season to taste with salt and set aside. (The peanut butter mixture will turn into a thick paste.)
3. Heat a large skillet over low heat then add 3 tablespoons of the oil and raise the heat to medium-high. With your hands, crumble the tempeh into the pan in a single layer. Cook and stir for about 5 - 8 minutes until golden or dark brown.
4. Add the remaining oil, 1 tablespoon tamari, the remaining garlic, scallions and gochugaru and toss to coat. Lower the heat to medium and cook, stirring occasionally, until the scallions are softened. Turn the heat off and set the pan aside.
5. Cook the pasta according to package. Drain and reserve 1 cup of the pasta water, and return the cooked pasta back into the pot. Add the reserved peanut butter mixture and about ¾ cup of the pasta cooking water. Turn the heat on to low and stir the pasta with the sauce until the peanut sauce starts to melt and emulsify with the pasta cooking water and coats the pasta. If the pasta sauce seems too thick, add another splash of pasta cooking water to thin it out.
6. Divide the peanut noodles between two bowls; top with the tempeh crumble, chopped cilantro, and sesame seeds.

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