Tempeh with Peanut Sauce

Name: Tempeh with Peanut Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4
Ingredients: ½ tsp dried chilli flakes; 2.5 cm/1 in piece of root ginger, peeled and chopped; 1 tbsp tahini paste; 2 tbsp soft light brown sugar; chopped spring onions/scallions and coriander/cilantro leaves, to serve; 200 g /7 oz tempeh or tofu, drained, patted dry and cubed; 1 tbsp clear honey; 1 tbsp sunflower oil; 1 tbsp toasted sesame oil; 2 tbsp dark soy sauce; 1 tsp turmeric; 75 g /2½ oz/½ cup peanut butter; 2 tbsp rice wine vinegar; 250 g /9 oz medium egg noodles

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

Like tofu, tempeh is made from fermented soya beans, but it has a nuttier, coarser texture. You can buy tempeh chilled, but I tend to buy it frozen in large blocks so I can simply slice off the amount needed.

Ingredients

2 tbsp dark soy sauce
1 tbsp clear honey
1 tbsp

Starter
Vegetarian

Method

Mix together the soy sauce, honey, sunflower oil and sesame oil in a shallow dish. Add the tempeh and turn to coat it in the marinade, then leave to marinate for 1 hour, or until ready to use — the longer the better.
Meanwhile, make the peanut sauce. Blend together all the ingredients with 4