This, My Friends, is Tempeh
I’m loving all the “favorite things” giveaway entries. We have some serious chocolate and nutbutter fans on our hands! Remember you can still enter until Saturday morning.
Today’s lunch was eaten outside in the beautiful but windy weather. I had the same wrap I had last night (hummus, avocado, spinach, tomato, yellow pepper & white beans) along with some sugar snap peas and an apple. After lunch I got some more things for the giveaway package:)
Tonight for dinner I needed a single serving recipe since I have a lunch date tomorrow and so don’t need to bring any leftovers. I starred Diana’s recipe for Tangy Tamari Tempeh Noodles a few days ago, and luckily it serves one! I already had tempeh, kale, and edamame on hand, so making this dish was a breeze. I did use whole wheat spaghetti instead of udon noodles soy sauce instead of tamari.
Since tempeh is one of those “weird-o vegetarian” foods, I figured I’d show you guys what it is like. It is a vegetarian protein source made from fermented soy, but has a much meatier, firm texture than tofu. This, my friends, is what tempeh looks like:
That’s a little over a third of the rectangular block it comes in, and the flavor I bought was garden veggie. I like the flavor alone so I eat it in raw slices on sandwiches, but it’s also great crumbled in a frying pan in recipes like Tempeh Sloppy Joes or steamed like Diana’s recipe called for tonight.
I don’t have a steamer, so I made my own using a strainer over a pot of boiling water.
After about 8 minutes of steaming, I took the tempeh slices aside and put my noodles, frozen edamame, and kale into the boiling water.
While it was boiling, I sauteed onion and garlic in peanut oil. When the noodles were al dente, I added it to the onion and garlic along with the kale and edamame. The tempeh was crumbled on top.
After adding the soy sauce, orange juice, vinegar, and salt I stirred it up and let it heat through.
It smelled amazing! Though the whole recipe took only 15 to 20 minutes, I couldn’t wait to dig in. This was the first time I’d made noodles and tempeh with an asian flavor and I loved it. The recipe was the perfect size for a satisfying dinner, and I slurped up every bite with a smile. This will be a go-to dinner for one for me from now on!
For a sweet ending I ate an orange, and now the chocolate cravings are coming. I’ll just have to see what I can find in the cabinet.
- What’s your favorite type of food to cook at home?
I find myself using Mexican flavors or curry powder at home, but I love getting Japenese and Middle-Eastern when I eat out!