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Cold Noodles with Tempeh

A delicious, protein-packed main course that is so satisfying and so easy to make, you'll make it a regular item on your table. Whole wheat udon noodles are hearty enough to hold up to the creamy tahini sauce and the lightly pan-fried tempeh adds just the right amount of richness. 

Ingredients

Noodles:

8 ounces extra firm tofu, boiled for 5 minutes, drained
1/3 cup sesame tahini
juice of 1 lemon
1 teaspoon Suzanne's Specialties brown rice syrup
organic soy sauce
1/2 bunch flatleaf parsley
8 ounces cooked udon noodles

Tempeh:

6 tablespoons avocado oil
2 tablespoons organic soy sauce
8 ounces tempeh, sliced into 1-inch triangles

Directions 
In a blender, place tofu, tahini, lemon juice, rice syrup and soy sauce to taste and puree until smooth. Slowly add water and keep pureeing to create the texture you like, remembering that a thicker sauce will stick to the pasta better. Toss with noodles until well-coated with sauce. Cover tightly with plastic and chill thoroughly. 

While the noodles chill, fry the tempeh. Place oil and soy sauce in a skillet over medium heat. When the oil is hot, lay tempeh in pan and fry until golden on one side, about 2 minutes. Carefully turn tempeh and fry on the other side until golden, about 2 minutes.

To serve, toss noodles with parsley (this also loosens the sauce) and arrange on a shallow platter. Arrange tempeh on top of noodles and serve immediately.

Makes 4-5 servings. 

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