Tamarind tempeh with sesame noodles and shredded greens

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

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


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