Tempeh Peanut Pasta
Servings 4 servings
Ingredients
- 1 8-oz package tempeh
- 1 bell pepper, chopped
- 1 large carrot, grated
- 8 oz rice noodles, ramen noodles, or spaghetti noodles
Peanut Sauce
- 1 inch fresh ginger
- 2 cloves garlic
- 1/4 cup peanut butter
- 1/2 cup warm water
- 1 TBSP maple syrup
- 2 TBSP gochujang sauce (or 1 tablespoon sriracha hot sauce)
- 3 TBSP soy sauce or tamari
- juice of 1/2 lime
Toppings
- 1/2 cup cilantro
- 1/4 cup sliced green onion
- sesame seeds
Instructions
- Boil a small pot of water. Crumble the tempeh into it, and let it boil for 10 minutes. Drain into a colander.
- Blend the peanut sauce ingredients all together in a blender until smooth.
- Combine the boiled tempeh crumbles, peanut sauce, pepper and carrot into a skillet and heat through for 3-5 minutes, just so the raw garlic in the sauce cooks a bit to take the sharpness off, but not long enough to make the vegetables soft.
- Meanwhile, boil your noodles of choice. I usually boil a whole 16-oz package, and only use half for this recipe.
- Combine the noodles with the tempeh and sauce mixture. Stir in cilantro, sliced green onions. Top with sesame seeds and more hot sauce as desired.
