Tamarind tempeh with sesame noodles and shredded greens from Vegetarian by Alice Hart
This makes a complete supper; it’s well-balanced and quick, quick, quick. Tempeh is tofu’s often overlooked cousin, made from fermented soya beans. Alternatively, you could use firm tofu here...
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Pot
- Colander
- Stove
Ingredients
- 2 tablespoons mild honey
- finely grated zest and juice of 1 small orange
- 2 tablespoons soy sauce, plus extra to serve
- 2 tablespoons tamarind paste or purée
- 4 cm (1½ in) piece fresh ginger, finely chopped
- 250 g (9 oz) tempeh, sliced 2 cm (¾ in) thick
- 150 g (5½ oz) Asian greens, shredded
- 1 garlic clove, finely chopped
- 2 spring onions (scallions), thinly sliced
- 2 teaspoons gomashio
- a little toasted sesame oil
- 125 g (4½ oz) medium egg noodles
- 1 green chilli, seeded and finely chopped
- 2 tablespoons peanut oil
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