Crispy Sesame Ginger Tempeh
Ingredients
- 8 oz. tempeh, cut into strips
- 1 tsp red curry paste
- 3 tbsp coconut aminos (or low sodium soy sauce)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- dash of red pepper flakes
- 1-inch thumb ginger, finely chopped
Preparation
Toss tempeh in starch. Preheat air fryer (or alternatively, your oven to 375), cook for 15-20 min until crispy
Heat a couple tsp of oil in a large skillet. Add ginger and cook for 3 min. until soft. Add veggies of choice and sauté for 5-6 min. Add in crispy tempeh and sauce. Stir to coat
Cook noodles according to pkg directions and add to skillet. Add a bit of water to leftover sauce and stir in to break up the noodles. Serve with sesame seeds and fresh cilantro