Sweet and Spicy Tempeh with Garlic Curry Noodles

Why You’ll Love This Recipe

The combination of sweet and spicy tempeh and savory garlic curry noodles is a true flavor explosion! The tempeh (or tofu) is crispy and golden on the outside, coated with a flavorful sauce that has the perfect amount of heat and sweetness. The garlic curry noodles are fragrant and rich, making them the perfect base for the tempeh. Together, they create a well-balanced, comforting meal that’s both satisfying and easy to make. This recipe is also customizable, so feel free to adjust the spice levels or swap ingredients based on your preferences.

Ingredients

For the Tempeh (or Tofu):

• 380 g block tempeh (or 450 g extra firm tofu, pressed and drained)
• Neutral oil for panfrying
• 1 small red onion, diced
• 1 green chili (e.g., siling haba), diced (see notes)
• Salt to taste

For the Sauce:

• 1 tsp minced garlic
• 5 tbsp kecap manis (sweet soy sauce), adjust to taste (see homemade recipe)
• 5 tbsp water
• 1/8 tsp ground white pepper
• 1 tbsp chili sauce (e.g., sriracha), adjust according to desired spice level

For the Cornstarch Slurry:

• 1/2 tbsp cornstarch
• 1 tbsp room temperature water

For the Garlic Curry Noodles:

• 2 ramen bricks or bundles of wheat noodles (70g each)
• 2 tbsp neutral oil
• 2 tbsp minced garlic
• 4 tsp curry powder (or more to taste)
• 2 tsp kecap manis (sweet soy sauce), adjust to taste (see homemade recipe)
• 4 tbsp water
• Salt and pepper to taste

To Finish:

• Chopped scallion

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Tempeh (or Tofu):

1. Prepare the Tempeh (or Tofu):
   • If using tempeh, slice it into thin strips or cubes. If using tofu, press the tofu to remove excess water and slice it into cubes.
2. Pan-Fry the Tempeh (or Tofu):
   • Heat a bit of neutral oil in a skillet over medium-high heat. Add the tempeh (or tofu) and cook until golden and crispy on all sides, about 5-7 minutes. Remove the tempeh (or tofu) and set aside.
3. Sauté the Onion and Chili:
   • In the same pan, add a little more oil if needed and sauté the diced red onion and green chili until the onion is soft and fragrant, about 2-3 minutes. Season with salt to taste.

For the Sauce:

1. Prepare the Sauce:
   • In a small bowl, combine the minced garlic, kecap manis, water, ground white pepper, and chili sauce (adjust the amount of chili sauce depending on your spice preference). Mix well.
2. Combine the Sauce with Tempeh (or Tofu):
   • Return the cooked tempeh (or tofu) to the pan with the sautéed onion and chili. Pour the sauce over the tempeh and let it simmer for a few minutes until the sauce thickens slightly.
3. Cornstarch Slurry:
   • In a small bowl, mix the cornstarch and room temperature water to make a slurry. Add this to the pan and stir well to thicken the sauce. Cook for another 1-2 minutes, then set aside.

For the Garlic Curry Noodles:

1. Cook the Noodles:
   • Cook the ramen noodles (or wheat noodles) according to the package instructions. Drain and set aside.
2. Prepare the Garlic Curry Sauce:
   • In a large skillet or wok, heat the neutral oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
   • Stir in the curry powder and kecap manis (sweet soy sauce), then add 4 tbsp of water to create a sauce. Season with salt and pepper to taste.
3. Combine with Noodles:
   • Add the cooked noodles to the skillet and toss them in the garlic curry sauce until well-coated. Continue cooking for an additional 2-3 minutes, ensuring the noodles are heated through and flavorful.

To Finish:

1. Serve:
   • Plate the garlic curry noodles and top with the sweet and spicy tempeh (or tofu) mixture. Garnish with chopped scallions and serve immediately.

Servings and Timing

• Servings: 2-3
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Add Vegetables: You can add vegetables like bell peppers, spinach, or broccoli to both the tempeh and noodle dishes for added nutrition and texture.
• More Protein: For additional protein, you can pair the tempeh (or tofu) with edamame, chickpeas, or a hard-boiled egg.
• Spice Level Adjustments: If you like it extra spicy, increase the amount of chili sauce or add a dash of chili flakes to the noodles.
• Vegan Option: This recipe is already vegan if you use tempeh and the proper vegan chili sauce. Just ensure the sweet soy sauce (kecap manis) is vegan-friendly.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. The tempeh and noodles can be stored separately to preserve their textures.
• Reheating: To reheat, warm the tempeh and noodles in a skillet over medium heat, adding a splash of water to loosen the sauce if needed.

FAQs

Can I use tofu instead of tempeh?

Yes! If you prefer tofu, use extra firm tofu, press it well to remove excess water, and follow the same steps for cooking. Tofu will have a softer texture than tempeh, but it will still absorb the delicious sauce.

What is kecap manis, and can I substitute it?

Kecap manis is a sweet Indonesian soy sauce with a molasses-like consistency. If you can’t find it, you can substitute with regular soy sauce mixed with a bit of brown sugar or maple syrup.

Can I make the noodles gluten-free?

Yes, you can substitute the ramen or wheat noodles with gluten-free noodles such as rice noodles or gluten-free ramen.

Can I make this dish less spicy?

Certainly! You can reduce the amount of chili sauce and chili pepper, or omit them entirely if you prefer a milder flavor. Adjust the sauce to your desired spice level.

Can I make this dish ahead of time?

Yes, you can prepare both the tempeh and the noodles ahead of time. Keep the components in separate containers and assemble just before serving.

Can I use another protein instead of tempeh or tofu?

Yes, you can use other proteins like chicken, shrimp, or beef. Just make sure to adjust the cooking time accordingly.

How do I keep the tempeh crispy?

To keep the tempeh crispy, avoid overcooking it in the sauce. Add the tempeh to the sauce at the end and let it simmer briefly, so it absorbs the flavor without losing its crunch.

Can I make the cornstarch slurry ahead of time?

Yes, you can prepare the cornstarch slurry ahead of time and store it in the refrigerator for up to 1-2 days.

Can I add more vegetables to the noodles?

Absolutely! Feel free to add vegetables like carrots, peas, or mushrooms to the noodles for extra flavor and nutrition.

Can I freeze this dish?

While it’s best fresh, you can freeze the tempeh and noodles separately for up to 1 month. When reheating, make sure to warm both components thoroughly before serving.

Conclusion

This Sweet and Spicy Tempeh with Garlic Curry Noodles is a delicious and satisfying dish that brings together bold flavors and textures in every bite. The crispy tempeh (or tofu) paired with the savory garlic curry noodles creates a perfectly balanced meal that is sure to satisfy your cravings. Whether you’re looking for a vegetarian dinner option or just want something flavorful and exciting, this dish is a must-try!

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