Over the past year or so, we’ve been introducing it more and more into our diet – and it’s packed with more protein, fibre and vitamins compared to tofu!
For this dish, we add it to spicy noodles and veggies for a super simple and nutritious meal.
Enjoy!
Notes:
You can make this gluten-free using tamari instead of soy sauce and using gluten-free noodles. Most brands of tempeh are gluten-free, but it’s always worth checking the label to be sure.
If you don’t want to use tempeh, you can use extra-firm tofu instead. Simply skip the steaming and go straight to cooking the tofu in an air-fryer or oven.
We use regular wheat noodles, which are sold as ‘udon noodles’, but you can use whichever noodles you like in this dish.
Things to know:
If you like your food more spicy, you can add more Sriracha! We sometimes top the noodles with chopped red chilli, too.
It’s not necessary to cook the veggies. We simply throw the courgette and carrot into the wok, along with the noodles and tempeh – then heat everything through for a minute or so, until it’s nice and hot.
Steaming the tempeh first can help remove the bitter flavour you sometimes find in supermarket tempeh. However this step is totally optional – and it’s not always necessary depending on what brand of tempeh you buy.
Tear the tempeh into bite-sized pieces, then add to a steamer and steam for 15-20 minutes.
Preheat the oven to 200°C fan / 425°C and line a tray with baking paper. Remove the tempeh from the steamer, then add it to the tray along with 1 tablespoon of vegetable oil and a pinch of salt. Give it a mix, then bake in the oven for 15-20 minutes or until crispy.
Meanwhile, cut the courgette and carrot into 3mm thick slices. We recommend using a mandoline, but a knife will work fine. Next, slice the carrot and courgette into long sticks, then set aside.
Next, combine the grated ginger, Chinese 5 spice, soy sauce and Sriracha in a bowl, then set saide.
Cook the noodles as per the packet instructions, then drain.
When the tempeh is almost ready, pour the sauce into a wok and heat it through on a medium heat. Add the noodles, veggies and crispy tempeh. Give everything a good mix and cook for a minute. If necessary, loosen the sauce with a small splash of water, then season to taste with salt. To serve, top with spring onion and sesame seeds. Enjoy!
