Name: How to Cook Crumbled Tempeh for Delicious Meals + Noodle Recipe
Prep time: 7 min
Cook time: 15 min
Ingredients: 160 g tempeh (5-6 ounces (1 medium block)); 1 1/2 tbsp soy sauce; 2 tbsp water; 1 tbsp neutral oil; 1/2 tsp paprika; 1/8 tsp garlic powder; 1/4 tsp cumin; 250 g wheat noodles; 1.5 tbsp sesame paste or tahini; 1.5 tbsp peanut butter; 1 tbsp light soy sauce; 1 tbsp dark soy sauce (or more light soy sauce); 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp maple; Cooking water from the noodles; Half a cucumber; Boiled broccoli; 1 tbsp chili oil

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If you’re searching for a quick, flavorful, and protein-packed dish, this recipe is for you. Crumbled tempeh is a game-changer for anyone exploring plant-based cooking.

With its firm texture and slightly nutty flavor, tempeh is the perfect base for creating hearty, flavorful crumbles that can be used in a variety of dishes.

Whether you’re new to tempeh or already a fan, this simple preparation method will quickly become a go-to in your kitchen.

Tempeh seasoned with a blend of spices like paprika, cumin, and garlic powder, then coated in a savory soy sauce glaze, crumbled tempeh is packed with flavor and incredibly versatile.

Here it’s paired with sesame noodles but use it as a topping for salads, stuffed into tacos, mixed into grain bowls, or as a plant-based alternative to ground meat in sauces or stir-fries.

It’s quick to prepare, protein-rich, and perfect for meal prep, making it a great addition to your recipe rotation!

What is Tempeh?

Tempeh is a traditional plant-based protein made from fermented soybeans, originating from Indonesia.

Unlike tofu, which is also made from soybeans but has a smooth and soft texture, tempeh is firm, dense, and slightly chewy.

The fermentation process binds the soybeans into a compact block, giving tempeh its distinctive texture and slightly nutty, earthy flavor.

Tempeh is quite versatile. It absorbs marinades and seasonings beautifully, making it a great base for a variety of dishes, from stir-fries to tacos to grain bowls.

It’s also packed with nutrition, offering high levels of protein, fiber, and essential nutrients like iron, calcium, and magnesium.

Tempeh isn’t just limited to soybeans—you can also find variations made with ingredients like chickpeas, lentils, or grains, offering options for different dietary preferences or taste profiles.

Whether you’re new to plant-based cooking or a seasoned pro, tempeh is an ingredient worth adding to your repertoire.

Here we’re crumbling it so that the sauce has more surface area to cover and if you’re new to tempeh, it might also help get adjusted to this new taste!

Crumbled Tempeh Ingredients (Full Quantities In Recipe Card Below)

To prepare the crumbled tempeh, you’ll need:

Tempeh
Soy sauce
Water
Neutral oil
Paprika
Garlic powder
Cumin

If you also want to pair it with the noodles, you’ll need:

Sesame paste and peanut butter
Light soy sauce and dark soy sauce
Wheat noodles
Oil
Rice vinegar
Maple Syrup
Toppings: cucumber, boiled broccoli, chili oil

How to Make Crumbled Tempeh + Sesame Noodles

Here’s a step-by-step guide with pictures to bringing this dish to life:

Prepare the Tempeh

Optional: Boil the tempeh in small pieces for 5 minutes before using to remove some of the bitter taste if you don’t like it.

Crumble the tempeh into small pieces using your hands or a fork.

Heat a pan over medium heat and add the neutral oil. Once hot, toss in the crumbled tempeh and sauté for 5-6 minutes until lightly golden.

Stir in paprika, garlic, cumin and let the spices toast for 30 seconds. Then add soy sauce and water, stirring to coat evenly. Let it cook for another 2–3 minutes until the liquid has been absorbed and the tempeh is flavorful and well coated.

Cook The Sesame Noodles

Cook the noodles in boiling water according to package instructions. Reserve some water when draining.

In a large bowl, whisk together the sesame paste (or tahini), peanut butter, light soy sauce, dark soy sauce, sesame oil, rice vinegar, and maple syrup. Gradually add the reserved noodle cooking water, one tablespoon at a time, until you achieve a creamy, pourable consistency.

Toss the cooked noodles in the sauce until evenly coated.

Assemble the Dish

Place the saucy noodles in serving bowls. Top each bowl with crumbled tempeh, sliced cucumber, and boiled broccoli. Drizzle with chili oil for a spicy kick, and sprinkle with sesame seeds if you’d like an extra garnish.

Crumbled Tempeh – How to Store and Reheat

Store the crumbled tempeh in an airtight containers in the fridge for up to 3 days. When ready to enjoy, reheat the tempeh in a skillet over medium heat until warmed through.

Why You’ll Love This Recipe

This recipe checks all the boxes for a delicious and satisfying meal:

Quick and Easy: Ready in under 20 minutes, it’s perfect for busy weeknights or meal prep.
Bursting with Flavor: Simple ingredients for maximum flavour.
Customizable: With so many variations, you can make this dish your own and never get bored. You can use the tempeh in so many different dishes!

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces

I love to see recreations and share them!