Name: Tempeh in star anise broth with noodles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 tbsp sesame oil; 185 ml/6 fl oz/¾ cup Chinese cooking wine or dry sherry; 2 tbsp coconut or sunflower oil; 800 g/1 lb 12 oz cooked udon noodles; 250 g/9 oz shiitake mushrooms, wiped and stalks trimmed, halved if large; sea salt and freshly ground black pepper; 2 tbsp light soy sauce; 4 tbsp hoisin sauce; 2 tsp sugar; 2.5 cm/1 in piece of fresh root ginger, peeled and sliced into rounds; 2 star anise; 3 carrots, sliced diagonally; 3 spring onions/scallions, white and green parts separated, thinly sliced diagonally; 300 g/10½ oz block of tempeh or tofu, drained well on paper towels and cubed

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Tempeh is similar to tofu, but with a slightly nuttier, more savoury taste and firmer texture. It is equally versatile and can be roasted, fried, steamed or braised, and, like tofu, benefits from being marinated or combined with more robust flavours as here in this fragrant, gingery star anise broth.