Tempeh Crumble with Lemongrass and Sesame Noodles

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Tempeh Crumble with Lemongrass and Sesame Noodles

Last summer our intern, Sara Tran, shared a delicious Vietnamese fusion recipe!

Ingredients

• 1 (8 oz) Tootie's Tempeh, crumbled
• 2 cloves of garlic, minced
• 1/2 inch ginger, minced
• 1/3 cup finely chopped green onion, (white parts)
• 3 1/2 Tbsp soy sauce or tamari
• 1 1/2 Tbsp maple syrup
• 1/3 cup water
• 1 tsp sesame oil (or vegetable oil/olive oil)

Sesame Noodles

• 8 oz rice noodles, pad thai noodles, or stir fry rice noodles
• 2 Tbsp soy sauce or tamari
• 2 tsp rice vinegar (or lemon juice)
• 1 tsp or more sesame oil
• 1/4 cup green onions (green parts)
• black pepper or pepper flakes & sesame seeds for garnish

Instructions

1. Crumble tempeh in a bowl.
2. Add the rest of the ingredients, except sesame oil, and mix well to combine.
3. Chill for at least 15 minutes or a couple of hours.
4. Heat a skillet over medium heat. Add 1 tsp sesame oil.
5. Add the tempeh with the marinade and cook over medium high heat until all the marinade is absorbed and some of the tempeh edges get roasted. Press and break the larger pieces during cooking to make an even crumble. 7-10 minutes. Remove from the skillet. Cook the noodles according to packaging instructions and set aside.
6. Add the cooked noodles to the tempeh skillet. Add soy sauce, rice vinegar and sesame oil. (Add 1/4 tsp garlic powder and salt for additional flavor if needed. Add in 2 Tbsp smooth peanut or almond butter for creamy sesame noodles).
7. Toss well over medium heat to heat through. If the noodles are drying up, add some lime juice or broth. Add blanched veggies or pickled veggies on the side.
8. Garnish with chopped green onion, black pepper, sesame seeds or toasted peanuts. Drizzle some lime juice or sriracha if needed and serve immediatley.

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