PEANUT NOODLES WITH SRIRACHA MARINATED TEMPEH
A hearty recipe created by @mynondairydiary and tested by Winnie, the Beanlife half who eats peanut butter like he drinks water. Some things you should know:
1. It's vegan!
2. Makes two portions - for 4 portions just double the quantities.
3. Try the recipe with soy tempeh or hazelnut tempeh, they both fit perfectly.
2 portions your choice of noodles
1 small broccoli, cut in florets
½ package of Beanlife soy tempeh (=170g)
2 tbsp sriracha (or as much as you want)
1-2 tbsp sesame oil
Toppings or garnish options:
Thinly sliced scallions
Ingredients for the sauce:
3 tbsp of smooth peanut butter
1 tbsp rice vinegar (or apple cider vinegar)
¼ cup of soy sauce
1 garlic clove crushed
1 cm ginger root (or 1/2 tsp powder)
warm water (optional, for desired consistency)
Preheat the oven at 200°C.
Cut the tempeh in your preferred shape. I went for thin slices.
Mix sriracha with a little bit of sesame oil in a bowl and completely coat the tempeh in this mixture. Bake it in the oven for 10-15 mins on each side or until they look slightly crunchy on the outside. If you use slices like me, cut them in smaller, bite sized pieces, after letting them cool off a bit.
In the meantime, boil your noodles according to the instructions on your package. 3 minutes before they are done, add the broccoli florets.
While the noodles are cooking, create the sauce by combining all the ingredients. You can also add a bit of sriracha or chilli flakes to make it extra hot.
Drain the noodles and the broccoli, and transfer them back to the pot. Pour over the sauce, mix gently and serve with the tempeh and the scallions, sesame, chilli, or toppings you like. It is recommended to keep the tempeh separate until the meal is served, to prevent it from becoming soggy.