My husband and I are obsessed with peanut sauce, and this recipe is one we created together. It's spicy, a little salty, and definitely nutty due to the combo of peanut butter, toasted sesame oil and tempeh. We used bok choy, but feel free to substitute another veggie such as broccoli or kale.
Nutty Noodle Bowl
1/2 cup water
1/4 cup natural peanut butter
2 tablespoons toasted sesame oil
2 tablespoons Bragg's liquid aminos (or tamari)
2 tablespoons mirin
2 tablespoons agave nectar
2 teaspoons sriracha, or to taste
2 teaspoons ground ginger
8 oz. tempeh
1 medium-sized bunch of bok choy, coarsely chopped and sorted into stalk pieces and leafy pieces
14 oz. rice noodles
Combine sauce ingredients in a small mixing bowl, whisking until smooth. Set aside. Steam tempeh for 25 minutes. About halfway through steaming the tempeh, throw the bok choy stems in, and then later, add the bok choy leafy pieces for the last couple minutes of steaming. While the tempeh is steaming, prepare noodles according to package directions. Drain noodles and toss with peanut sauce. When the tempeh and bok choy are done, use a fork to crumble the tempeh. Toss the tempeh and bok choy with the noodles until evenly incorporated. Serve immediately.
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