Tempeh with Tahini Sauce and Udon Noodles

TOFU+39g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

noodles

• 190 g smoked tempeh
• 400 g udon noodles (fresh)
• 1 garlic
• 1 tbsp vegetable oil
• 1 scallion
• 5 g fresh ginger
• 1 handful peanuts
• 1 carrot
• 100 g red cabbage
• 1/2 cucumber
• 1 handful fresh coriander

sauce

• 60 ml tahini (thic)
• 120 ml vegetable broth (or warm water)
• 2 tbsp rice vinegar (or more lemon juice)
• 1 tbsp soy sauce
• 1 tbsp liquid sweetener (date syrup or agave)
• 1 tsp sesame oil
• 1 pinch chili flakes (or chili oil)
• 1 tbsp lemon juice (or lime juice)

Contains: celery, gluten, nuts, sesame, soy

How to make it

1. Start by bringing a pot of water to the boil for the noodles. Use whatever noodles you like best. I go with fresh udon, which needs only 3 minutes. Warm the vegetable broth at the same time.
2. While the water comes to a boil, make the tahini sauce. Whisk together the tahini, warm vegetable stock, soy sauce, vinegar (or simply more lemon juice), liquid sweetener and sesame oil. Add chilli if you like. Then the lemon, as much as it takes for the tahini to lose its bitterness. The lemon also thickens the sauce a little, so don't leave it out. Stir everything together into a smooth sauce.

Nutrition