Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
- Grating the tempeh is easy and a uniform approach, but you can also crumble it by hand if you prefer a chunkier texture. - Firm tofu works too - just crumble it, toss in the same marinade, and bake until crisp. Or check out the tofu version in the app! - The spice level depends on how much chilli crisp (or chilli oil) you use - add more or less depending on how fiery you like it. - Use the noodle cooking water a little at a time until the sauce coats the noodles but isn’t watery. - Stir fry pak choi, spinach or edamame with sesame oil and garlic and serve on the side - Best eaten fresh, but leftovers can be reheated with a splash of hot water to loosen the sauce.
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Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
- Grating the tempeh is easy and a uniform approach, but you can also crumble it by hand if you prefer a chunkier texture. - Firm tofu works too - just crumble it, toss in the same marinade, and bake until crisp. Or check out the tofu version in the app! - The spice level depends on how much chilli crisp (or chilli oil) you use - add more or less depending on how fiery you like it. - Use the noodle cooking water a little at a time until the sauce coats the noodles but isn’t watery. - Stir fry pak choi, spinach or edamame with sesame oil and garlic and serve on the side - Best eaten fresh, but leftovers can be reheated with a splash of hot water to loosen the sauce.
Only visible to you
Made it?
Cancel
