Spicy Peanut Tempeh Udon Noodles
A quick and easy recipe from our intern, Sara Tran, that is savory, rich and delicious!
Spicy Tempeh Peanut Udon Noodles
People will go in for seconds on this one!
Ingredients
for Tofu Ricotta
- 8 oz Tootie’s Tempeh
- 1 tablespoon neutral oil like avocado or olive oil
- 1 red or green bell pepper, cut into thin strips
- 3 cups (about ¼ medium head) sliced napa cabbage (You can use bok choy or curly kale as well)
- 2 medium garlic cloves, minced
- 1-inch piece of ginger, peeled and minced
- ¼ cup peanut butter
- 2 tablespoons soy sauce or tamari
- Chili garlic sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice (lemon also works)
- One package fresh udon noodles
- Scallions and sesame seeds, for serving
Instructions
- Using your hands, crumble the tempeh into chickpea-sized bits. Place all the crumbled tempeh into a skillet with the avocado oil and the peppers, raise the heat to medium-high, and cook until the tempeh is golden and peppers are just starting to soften, about 3 - 5 minutes.
- Then add the cabbage with a pinch of salt, and cook until everything is nicely browned, 8 to 10 minutes more. For proper browning, resist the urge to stir the mixture more than 2-3 times.
- Meanwhile, in a medium bowl, add the garlic with ¼ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon of chili garlic sauce, sesame oil and lime juice. Stir into a paste. Add water to thin if needed.
- Add the hot noodles to the skillet with the vegetables, along with the sauce and toss it all together. Garnish with scallions and sesame seeds.