This quick and flavorful dish combines crispy tempeh with tender noodles and fresh veggies in a spicy sriracha sauce. Perfect for a satisfying lunch or dinner, it’s a great way to introduce tempeh into your diet.
Ingredients
- 200g tempeh
- 180g noodles (wheat or gluten-free)
- 1/2 courgette (zucchini)
- 1 carrot
- 1/2 thumb fresh ginger, peeled and grated
- 1/2 tsp Chinese 5 spice
- 1.5 tbsp dark soy sauce (or tamari for gluten-free)
- 1 tbsp Sriracha sauce
- Vegetable oil
- Salt to taste
- Spring onion and sesame seeds for garnish (optional)
Method
- Steam tempeh for 15-20 minutes, then tear into bite-sized pieces.
- Bake tempeh at 200°C (400°F) for 15-20 minutes until crispy, tossing with oil and salt.
- Slice courgette and carrot into thin strips.
- Mix ginger, Chinese 5 spice, soy sauce, and Sriracha in a bowl.
- Cook noodles according to package instructions.
- Heat sauce in a wok, add noodles, veggies, and crispy tempeh. Stir-fry for a minute.
- Adjust seasoning and add water if needed to loosen the sauce.
- Serve hot, garnished with spring onion and sesame seeds if desired.
This protein-rich, plant-based meal is a delicious way to explore new flavors and textures. Don’t be intimidated by tempeh – its nutty taste and firm texture make it a perfect addition to this spicy stir-fry. Give it a try, and you’ll discover a new favorite that’s both nutritious and satisfying!