Almond Satay Tempeh Bowl
Ingredients
- 1 packet soba noodles
- 600g tempeh, cut into 1cm cubes
- 1 Tbsp sesame oil
- 3 green salad onions, sliced
- 2 cloves garlic, minced
- 1 handful mange tout, sliced
- 1 large carrot, julienned
- 1/4 small red cabbage, sliced
- 1 cup kale, chopped
- Crispy nori to serve
- Pickled ginger to serve
Almond satay
- 2/3 cup almond butter
- 1 Tbsp tamari sauce
- 1/2 cup water
Crispy nori
- 1 small packet seaveg crispies or nori sheets
- 1 Tbs maple syrup
- 1 tsp tamari sauce
- 1/4 cup nibbed almonds
Preparation
Cook the noodles according to package instructions. Drain, preserving about a 1/4 cup cooking liquid. Set aside.
Place the almond butter, tamari and water in a bowl and stir until smooth.
Toss the tempeh in half the satay. Allow to marinate for 15 minutes.
Preheat a wok over high heat.
Add the sesame oil and onion and cook until softened.
Add the garlic and cook until fragrant.
Add the tempeh and cook, stirring occasionally until golden and crisp.
Remove the tempeh from the wok and add the vegetables. Cook for a couple of minutes until the kale turns bright green.
Add the tempeh, preserved cooking water and noodles to the wok with the remaining satay and combine. Cook until warmed through.
Serve topped with the crispy nori and pickled ginger.
Crispy nori
Preheat the oven to 180°C and line a baking tray.
Combine the maple syrup, almonds and tamari in a small bowl.
Lay the seaveg sheets on the tray and drizzle with the sauce.
Bake for 10 to 15 minutes until the maple syrup starts to bubble.
Remove from the oven and set aside to cool. Once cool, break into chunks.
