Description
These hoisin tempeh peanut noodle bowls are a flavorful and satisfying vegan meal featuring savory tempeh, creamy peanut sauce, and tender noodles.
Ingredients
- 8 oz tempeh, cubed
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 8 oz noodles (rice noodles or spaghetti)
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1–2 tbsp warm water
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- In a bowl, mix hoisin sauce, soy sauce, maple syrup, and sesame oil. Add cubed tempeh and toss to coat.
- Heat a pan over medium heat and cook the tempeh for 8-10 minutes, stirring occasionally, until browned and caramelized.
- In a separate bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and warm water until smooth.
- Assemble the bowls by adding noodles, cooked tempeh, shredded carrots, and sliced bell pepper.
- Drizzle with peanut sauce and garnish with green onions and sesame seeds before serving.
Notes
- Adjust the peanut sauce consistency with more water if needed.
- Add chili flakes or sriracha for a spicy kick.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Swap tempeh with tofu if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 0 mg
