Description
A delicious and healthy dish featuring tempeh, broccoli, and rice noodles tossed in a savory marinade.
Ingredients
Scale
- 8 ounces tempeh
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 2–4 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil (plus more for sauteing)
- honey (optional)
- rice noodles
- toasted sesame oil
- 1 crown broccoli (cut into florets)
- salt & freshly ground black pepper (to taste)
Instructions
- Slice the tempeh into small triangles or squares.
- In a bowl or closeable container, whisk together the peanut butter, soy sauce, 2 tablespoons of rice vinegar, hoisin sauce, and toasted sesame oil. For a tangier marinade, add 1-2 more tablespoons of rice vinegar (I typically add all 4 tablespoons).
- For a sweetener marinade, add honey, to taste. Start with 1 teaspoon and adjust from there. Whisk the marinade well.
- Add the sliced tempeh to the marinade. Stir to coat, or if in a closeable container, just close it and shake. Marinate for at least 15 minutes and up to overnight.
- Heat a large skillet over medium heat. Drizzle with sesame oil, swirling to coat the pan. Once hot, use tongs to add the tempeh to the pan. Reserve the peanut marinade (don’t add it to the pan yet).
- Pan-fry the tempeh, stirring and flipping tempeh pieces occasionally, until it is golden. This takes about 6-8 minutes. Once the tempeh is golden, reduce heat to low and stir in the reserved marinade.
- Stir the tempeh so that it’s coated in the marinade. The tempeh is ready when the marinade is gently simmering. Turn off the heat.
- Cook the noodles according to the package instructions. Once cooked, toss with a bit of toasted sesame oil. This is for flavor and to keep the noodles from sticking to each other.
- While the noodles cook, heat a large skillet over medium-high heat. Drizzle with sesame oil or any other cooking oil.
- Once hot, add the broccoli florets, a sprinkle of salt, and freshly ground black pepper. Pan-fry until seared and starting to blacken in some places, about 8-10 minutes. If the broccoli isn’t soft enough, reduce heat to low and cover the pan with a lid to steam the broccoli.
- Assemble bowls with the noodles, tempeh, and broccoli. Enjoy!
Notes
- Note #1: Adjust peanut butter amount for desired creaminess.
- Note #2: Use your preferred type of rice noodles.
- Note #3: Cut broccoli florets into uniform size for even cooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 0mg