Rainbow Tempeh Noodles

Serves: 4
Calories: 430/serving
Tempeh8 ozsliced
Red cabbage1/2 head
Carrots3 - 4 largeribboned
Green onion1 bunchchopped
Vermicelli noodles6 ozcooked
Spinach1 bunchchopped
Red pepper2 largechopped
Cilantro1/4 cupchopped
Mint1/4 cupchopped
For Dressing:
Red pepper flakes1/4 tsp
Sesame oil1.5 tbsp
Peanut butter4 tbsp
Soy sauce4 tbsp
Lemon juice3 tbsp
Maple syrup4 tbsp
Chili garlic sauce1 tbsp
Wateras needed

  1. Cover tempeh with water in a saucepan, steam tempeh for 10 minutes flipping once in between
  2. Slice laterally and chop into bite-size pieces
  3. Mix the dressing ingredients together in a large salad bowl, adjust spices to taste
  4. Marinate tempeh in the refrigerator for at least 4-5 hours, 24 hours preferable
  5. Arrange tempeh on parchment paper, bake at 350F for 15 - 20 minutes (flipping once about halfway through)
  6. Toss noodles, vegetables, tempeh and fresh herbs with leftover dressing in the bowl
  7. Add more soy sauce, maple syrup or sriracha for heat before serving

Can use the baked tempeh in any Asian dish - noodles, salads, spring rolls, fried rice etc.