Tempeh with Peanut Sauce from The Thrifty Veggie by Nicola Graimes
Like tofu, tempeh is made from fermented soya beans, but it has a nuttier, coarser texture. You can buy tempeh chilled, but I tend to buy it frozen in large blocks so I can simply slice off the amo...
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Cooking tools:
- Blender
- Dish
Ingredients
- 2 1/2 cm/1 in piece of root ginger, peeled and chopped
- ½ tsp dried chilli flakes
- 1 tsp turmeric
- 2 tbsp rice wine vinegar
- 75 g /2½ oz/½ cup peanut butter
- 1 tbsp tahini paste
- 2 tbsp soft light brown sugar
- chopped spring onions/scallions and coriander/cilantro leaves, to serve
- 1 tbsp toasted sesame oil
- 200 g /7 oz tempeh or tofu, drained, patted dry and cubed
- 250 g /9 oz medium egg noodles
- 2 tbsp dark soy sauce
- 1 tbsp clear honey
- 1 tbsp sunflower oil
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