Ingredients
Tempeh Marinade and Tempeh
- 8 oz tempeh (or tofu)
- 2 cloves garlic, grated
- 1 tsp ginger, grated
- ¼ cup soy sauce (or tamari if gluten-free)
- 2 tbsp maple syrup (or other syrup)
- 1 tbsp rice vinegar
- 1 tbsp peanut or sesame oil, plus more for frying
Noodles and Vegetables
- 7 oz ramen noodles (or rice noodles, if gluten-free)
- 3-4 scallions, cut into rings (separate white and green parts)
- 2 cups broccoli, cut into small florets
For Stir-Frying and Garnish
- 2 tbsp peanut, sesame, or coconut oil (for frying)
- 1-2 tsp sriracha (or sambal oelek, optional and to taste)
- 2 tbsp sesame seeds, toasted
- 4 tbsp roasted peanuts
- Limes, for serving
Instructions
- Marinate the tempeh: Cut the tempeh into bite-sized pieces and place them in a bowl. In a separate bowl, whisk together grated garlic, grated ginger, soy sauce (or tamari), maple syrup, rice vinegar, and 1 tablespoon peanut or sesame oil to make the marinade. Pour the marinade over the tempeh, tossing to coat well. Allow the tempeh to soak for at least 20 minutes, or for best results, cover and refrigerate overnight.
- Cook the tempeh: Heat 1 to 2 tablespoons of peanut or sesame oil in a pan or wok over medium heat. Remove the tempeh pieces from the marinade, reserving the leftover marinade. Fry the tempeh, turning occasionally, until browned and crisp on all sides, about 6 to 7 minutes. Remove tempeh from the pan and set aside.
- Prepare the noodles: Meanwhile, cook the ramen noodles according to the package instructions until just tender. Drain and rinse briefly under cold running water to stop cooking and remove excess starch. Drain well and set aside.
- Sauté broccoli and scallion whites: In the same pan, add 2 tablespoons of peanut, sesame, or coconut oil. Add the broccoli florets and the white parts of the scallions. Sauté for about 4 to 5 minutes, stirring occasionally, until the broccoli is tender-crisp.
- Combine and stir-fry: Add the drained noodles to the pan with the vegetables. Stir-fry for 1 to 2 minutes until the edges of the noodles become slightly crisp. Pour in the reserved marinade and sriracha or sambal oelek, adjusting the heat to your preference. Continue stir-frying and mixing for another minute to evenly coat and heat everything through.
- Finish the dish: Return the fried tempeh to the pan, stirring gently to combine. Turn off the heat and cover the pan, letting the tempeh warm through for 2 to 3 minutes.
- Serve and garnish: Divide the ramen and tempeh mixture into bowls. Garnish with toasted sesame seeds, roasted peanuts, and the green parts of the scallions. Serve with fresh lime wedges on the side to squeeze over just before eating.
Notes
- For a gluten-free option, substitute tamari for soy sauce and use rice noodles instead of ramen.
- Marinate the tempeh overnight for more intense flavor.
- Sriracha and sambal oelek can be adjusted or omitted depending on your spice preference.
- Use peanut, sesame, or coconut oil for a nutty flavor in frying and sautéing.
- Leftover marinade is used during stir-frying to coat the noodles and vegetables, so do not discard it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
