Tempeh is fermented soy beans. The soy beans are soaked, then boiled, then they are placed in a tray or dish and inoculated with the spores of the Rhizopus oligosporus fungi, which starts the fermentation process. By the end of fermentation, the beans are held together in a cake-like formation by a white mold, mycelia.
Don’t be put off by that description! Tempeh is highly nutritious. It is 90% protein, higher in fiber than tofu, is very high in vitamins and minerals, has antioxidant properties, and, because it is fermented, promotes healthy gut microbiome.
Tempeh is often used as a protein-replacement in vegan or vegetarian restaurants. In this noodle bowl, I used the tempeh crumbled, but if you choose you can slice it or dice it! It goes perfectly with the broccoli and peanut sauce to make a super delish noodle bowl. I used rice noodles, but you can sub any type or shape noodle or pasta that you like.
I’m looking forward to your feedback in the comments.
Tempeh-Broccoli Noodle Bowl with Peanut Sauce
Ingredients
- 1 cup cherry tomatoes, quartered
- 2 tsp minced garlic
- 1/3 cup natural peanut butter
- 1/4 cup soy sauce or coconut aminos
- 1 1/2 tbsp coconut sugar
- 1 tsp curry powder
- 1 tbsp lemon juice
- 1/2 - 1 cup plant-based milk
- 1 package tempeh, crumbled
- 1 head broccoli, cut into florets, stalks discarded
- 1 medium carrot, grated
- 1 package rice noodles
- Toasted sesame seeds (optional)
Directions
- Step 1 Heat a large skillet, add the garlic and tomatoes. Cook 2-3 minutes, stirring frequently.
- Step 2 Add the peanut butter, soy sauce, coconut sugar, curry powder, lemon juice, 1/2 cup of the milk. Stir until peanut butter and sugar have dissolved and everything is combined. If it is too thick, add another 1/2 cup of milk.
- Step 3 Mix in the crumbled tempeh, carrot, and broccoli florets and let simmer while you prepare the noodles.
- Step 4 Cook the rice noodles according to the package directions and drain.
- Step 5 Transfer the noodles to a serving bowl and top with the tempeh-broccoli mixture. Sprinkle with toasted sesame seeds, if desired.
