Tamarind tempeh with sesame noodles and shredded greens


Preparation info

  • Difficulty


  • Serves


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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.



  • 250 g (9 oz) tempeh, sliced 2 cm (¾ in) thick
  • 4 cm ( in) piece fresh ginger, finely chopped
  • finely grated zest and juice of 1 small orange
  • 2 tablespoons mild honey
  • 2 tablespoons tamarind paste or purée
  • 2 tablespoons soy sauce, plus extra to serve
  • 125 g ( oz) medium egg noodles
  • a little toasted sesame oil
  • 2 tablespoons peanut oil
  • 1 green chilli, seeded and finely chopped
  • 1 garlic clove, finely chopped
  • 150 g ( oz) Asian greens, shredded
  • 2 teaspoons gomashio
  • 2 spring onions (scallions), thinly sliced


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 a little sesame oil to prevent sticking and set aside.

Heat 1 tablespoon of the peanut oil in a large wok or frying pan. When the oil is almost smoking, add the tempeh and stir-fry for a few minutes, or until browned on all sides. Transfer to a plate.

Pour the remaining 1 tablespoon peanut oil into the wok and add the remaining ginger with the chilli and garlic. Cook, stirring, for 1 minute, then add the shredded greens. Return the tempeh to the wok and add the orange juice, then toss over the heat until the greens wilt. Add the drained noodles and toss to combine.

Divide the mixture between two warmed bowls and dot with a few drops of sesame oil. Sprinkle with gomashio and finish with the spring onions. Offer more soy sauce at the table.