Tempeh is a fermented soy product that has a lovely nutty flavour and can be used in many dishes, such as stir-fries, curries, or salads.
It is not only rich in bone-strengthening calcium and anti inflammatory isoflavones, but is also gut friendly thanks to the fermentation process, which adds probiotics. I love the variety of crunchy vegetables in this bowl, perfect for an antioxidant, vitamin, and mineral power-up.
Ingredients
FOR THE TEMPEH
FOR THE PEANUT DRESSING
FOR THE REST OF THE BOWL
SERVE WITH
Method
- Make the tempeh marinade. Put the tamari, sesame seed oil, rice vinegar, maple syrup, and chilli sauce into a large bowl and mix everything together. Cut the tempeh into slices (about 5 mm thick) and add them to the bowl of marinade. Gently toss them around so they get coated. Let the tempeh marinate in the fridge for at least 1 hour, or even better overnight.
- Make the dressing. Put all the ingredients into a bowl with 2–3 tbsp of cold water and mix until you have a runny consistency. Add more water if needed.
- Cook the noodles according to the packet instructions. Drain and rinse with cold water. Set to one side.
- Put a drizzle of olive oil into a frying pan or griddle pan. Once very hot, add the tempeh slices and cook them on each side for 2–3 minutes. Brush the leftover marinade over the cooked tempeh.
- To assemble your bowl, put all the chopped veggies into a large bowl, followed by the noodles and steamed greens.
- Add the tempeh slices and drizzle with the peanut sauce. Serve with a sprinkle of salted peanuts, chilli (if using), and some chopped coriander.
This recipe was featured in Issue 40 of Breathe Magazine – View magazine
