Protein: 30g
Fibre: 15g
Carbs: 46g
Fat: 25g
Energy: 555kcal
Serves 4
This is another favourite way of cooking tempeh, in addition to slicing and frying it. Here it is steamed and crumbled to a mix of tiny and slightly larger nibs, that turn crispy when they are fried, making a lovely contrast with the silky noodles. If you like plenty of dressing, then make up double this amount and use as much as wished.
Ingredients
For the tempeh
- 400g (14 oz) block of tempeh
- 1 tablespoon sesame oil
- 1 tablespoon tamari soy sauce
For the noodles
- 200g (7 oz) dried udon or soba noodles
- 4 handfuls of lamb’s lettuce or pea shoots
- 1 large or 2 small avocados, halved and pitted
- 2 baby red peppers, cores and seeds discarded, cut into long fine strips
- lemon or lime wedges, to serve
For the dressing
- 1 teaspoon finely grated fresh ginger (optional)
- 2 heaped teaspoons red miso paste
- 2 teaspoons sherry vinegar
- 2 tablespoons sesame oil
Directions
- Place the block of tempeh in a steamer set inside a saucepan with a little boiling water below it, cover and steam for 30 minutes. Transfer this to a plate and leave it to cool. It can be steamed well in advance, in which case cover and chill.
- Whisk together all the ingredients for the dressing with 2 tablespoons of water in a medium bowl.
- Bring a large pan of salted water to the boil and cook the noodles according to the packet instructions. Drain into a colander and shake dry, and return these to the pan. At the same time, crumble the tempeh quite finely. Heat the sesame oil in a large, non-stick frying pan over a medium heat and stir-fry for 3–5 minutes until golden. Drizzle over the tamari soy sauce and stir-fry for about 1 minute longer until nice and toasty.
- Reserving a tablespoon of the dressing, toss the noodles with the remainder. Toss the leaves with the reserved dressing in a large bowl. Cut the avocado into 1cm (1/2 in) dice in the shell, then use a dessertspoon to scoop it out of the shell on top of the leaves in one go, scatter over the pepper strips and gently mix these into the leaves.
- Divide the noodles between four bowls, scatter the tempeh on top and then pile with the salad. Accompany with lemon or lime wedges.
More from Plant Power:
Cover courtesy of Kyle Books
Excerpted with permission from Plant Power by Annie Bell (Kyle Books, 2020).
