How to Cook Crumbled Tempeh for Delicious Meals + Noodle Recipe
A super quick and easy meal featuring crumbled tempeh and sesame noodles
Ingredients
Crumbled Tempeh
- 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
Sesame noodles
- 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
Toppings
- Half a cucumber
- Boiled broccoli
- 1 tbsp chili oil
Instructions
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 3–4 minutes until lightly golden.
- Stir in paprika, garlic, cumin and let it 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.
Make the Sesame Noodles
- Cook the noodle sin 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.
Make the Sesame Noodles
- 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.
Tried this recipe?Let us know how it was!