Tamarind tempeh with sesame noodles and shredded greens

Name: Tamarind tempeh with sesame noodles and shredded greens
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2
Ingredients: 4 cm (1½ in) piece fresh ginger, finely chopped; 250 g (9 oz) tempeh, sliced 2 cm (¾ in) thick; 150 g (5½ oz) Asian greens, shredded; 1 garlic clove, finely chopped; 2 tablespoons soy sauce, plus extra to serve; 125 g (4½ oz) medium egg noodles; 2 teaspoons gomashio; 2 tablespoons tamarind paste or purée; 2 spring onions (scallions), thinly sliced; 2 tablespoons mild honey; a little toasted sesame oil; 2 tablespoons peanut oil; 1 green chilli, seeded and finely chopped; finely grated zest and juice of 1 small orange

Preparation info

Serves
2

Difficulty
Easy
Ready in
25 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

This makes a complete supper; it’s well-balanced and quick, quick, quick. Tempeh is tofu’s often overlooked cousin, made from fermented soya beans. Alternatively, you could use firm tofu here instead, and the Indian cottage cheese, paneer, would work too.

Ingredients

250 g (9 oz) tempeh, sliced 2 cm (¾ in

Main course
Supper
Vegan

Method

Coat the sliced tempeh with a mixture of half the chopped ginger, the orange zest, honey, tamarind and 1 tablespoon soy sauce. Ideally, leave to marinate for 10–30 minutes.

Cook the noodles according to the packet instructions, then refresh under cold water and drain. Toss with