Ingredients for Tempeh Cashew Noodles
- 3/4 cup raw cashews (plus extra for garnish)
- 1 block (8 oz) cubed tempeh
- 1/2 medium onion (diced)
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon chili flakes
- 1 medium zucchini (diced)
- 8 oz dried udon noodles
- 1 cup frozen peas
- 1-2 tablespoons water (if needed for sauce consistency)
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How to Make Tempeh Cashew Noodles
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 block (8 oz) cubed tempeh, 1 medium zucchini (diced), and 1/2 medium onion (diced). Cook until the onion is softened and lightly browned, about 5-7 minutes.
- While the tempeh cooks, bring a large pot of salted water to a boil for the noodles.
- Add 8 oz dried noodles (your choice) to the boiling water and cook according to package directions.
- About 4 minutes before the noodles are finished cooking, add 1 cup frozen peas to the pot.
- Once the noodles and peas are cooked, drain them immediately and rinse under cold water to stop the cooking process.
- Meanwhile, in a high-speed blender, combine 3/4 cup raw cashews, 2 cloves garlic, 1/4 cup soy sauce (or Bragg's amino acids), 2 tablespoons rice vinegar, 1 tablespoon maple syrup or brown sugar, 1 tablespoon sesame oil, and 1/2 teaspoon chili flakes (or more, to taste).
- Blend until completely smooth and creamy, adding a tablespoon or two of water if needed to reach desired consistency.
- Add the cashew sauce to the skillet with the tempeh and vegetables. Stir to combine.
- Add the cooked noodles and peas to the skillet and toss gently to coat everything in the sauce.
- Garnish with extra chopped cashews and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
24g
Fat
29g
Carbs
24g
