Description
This peanut tempeh is made with a delicious homemade sauce that is easy to make! Pair it with noodles and veggies for a delicious, plant-based meal.
Ingredients
Units
Scale
- 8oz tempeh, cut into 1″ pieces
- 3 tablespoons maple syrup or honey
- 1/4 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons lime juice
- 1 tablespoon Thai red curry paste
- 2 tablespoons olive oil
- 8oz rice noodles
- 3 cups broccoli, chopped into 1” florets
- 1/4 cup chopped peanuts
- 1/2 cup chopped cilantro
Instructions
- Add the tempeh and ½ cup of water to a large microwave safe bowl.
- Cook on high for 3 minutes to steam the tempeh and remove any bitter flavor.
- In a small bowl, whisk together the maple syrup, peanut butter, soy sauce, Thai red curry paste, and lime juice.
- Combine the steamed tempeh with half of the sauce. Let it marinate for at least 15 minutes, or longer if you have time. (Store in the fridge if you plan to marinate for more than 15 minutes.)
- Add the olive oil to a large skillet over medium heat.
- Add the tempeh and cook over medium heat for 5-6 minutes, flipping once halfway through cooking.
- While the tempeh cookies, bring a large pot of water to a boil.
- Add the rice noodles. When there are 2 minutes left of cooking the noodoes, add the broccoli and continue to cook until the noodles are al dente.
- Drain the noodles and broccoli in a colander and rinse with cold water.
- Add the cooked noodles, broccoli, and remaining sauce to the skillet with the tempeh. Toss to evenly coat with the sauce.
- Cook for 2-3 minutes until everything is heated.
- Top with cilantro and chopped peanuts.