Tempeh skeptics, this recipe will make a convert of you: Crumbling tempeh into ripping-hot oil makes for odd-size bits and pieces that are crispy, golden brown, and—especially when glazed with a spicy-sticky sambal sauce—addictive. You can make the crumbles on their own for topping salads and stir-fries, but we recommend you incorporate them into these peanutty, soy-spiked noodles, where they add flavor and texture.
Recipe information
Yield
4 servings
Ingredients
3
4
¼
1
2
½
2
1
2
8
10
2
Preparation
Step 1
Place cucumbers in a small bowl. Add several pinches of salt. Massage cucumbers with your hands, gently at first, then squeezing more firmly as they become more pliable. Pour off any liquid they release, then add 1 Tbsp. lime juice and toss to coat. Season with salt, if needed.
Step 2
Heat 2 tsp. oil in a large skillet over medium. Cook ginger and garlic, stirring constantly, until softened, 1–2 minutes. Transfer to a large bowl and add peanut butter, 2 Tbsp. lime juice, 2 Tbsp. soy sauce, 2 tsp. sambal oelek, 1 tsp. honey, and ⅓ cup hot water. Whisk to combine, adding 1 Tbsp. hot water at a time if needed, until a thin sauce forms. Season with salt.
Step 3
Heat 2 Tbsp. oil in same skillet over medium-high until shimmering. Add tempeh in a single layer, season with salt, and cook, undisturbed, until deeply browned, about 2 minutes. Toss, add 1 Tbsp. oil, and continue to cook, stirring occasionally, until browned all over, 3–5 minutes.
Step 4
Stir remaining 1 Tbsp. lime juice, 2 tsp. soy sauce, 1 tsp. sambal oelek, 1 tsp. honey, and 1 Tbsp. water in a small bowl. Reduce heat to low, add lime juice mixture to pan, and cook, stirring occasionally, until liquid is evaporated, 1–2 minutes. Transfer tempeh to a plate; season with salt.
Step 5
Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until chewy but not squishy (taste for doneness), 5–6 minutes. Drain, then rinse with warm water. Drain well again and toss with remaining 1 tsp. oil in colander. Add noodles to bowl with peanut dressing and toss to coat, adding more hot water to thin sauce if needed.
Step 6
Divide noodle mixture among bowls. Top with tempeh crumbles, cucumbers, scallions, and cilantro. Serve with lime wedges for squeezing alongside.
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Reviews (56)
Back to Topso tasty and satisfying! made it with sweet potato starch/glass noodles and it came out great!
Lera
chicago
8/15/2022
This was tasty for sure but I could have made something just as good without the crazy recipe to follow on a weeknight. I also would have added more veggies had I done my own thing, but when I make a recipe for the first time I follow it to a T and trust it, it did not pay off this time. Will not make this again.
Anonymous
New Orleans
10/26/2021
OMG. This is so delicious. And exotic. What a find. Even my non-vegetarian husband asked to have it again the next night. Just spicy enough, not too peanutty. The toppings are perfect and not just for show - whoever thought cucumbers could add so much to a dish? The recipe looks complicated the first time around, but it's actually pretty easy and not that time consuming. Next time I plan to make both sauces at the same time, while I'm in measuring mode. I will be making this often and forever. Thank you so much, Sarah!
Lynne
Oakland, CA
5/21/2021
YUM. I'm trying to lower carbs so I had it over stir fried zucchini and snap peas. It was absolutely delicious.
Peanutso
Seattle
2/25/2021
I added a lot more water into the sauce but it was still too thick, sickly thick. I also used udon noodles instead, I think it would be weird with ramen noodles given how thick the sauce is. The recipe for the tempeh is good though.
Anonymous
Singapore
1/14/2021
Fantastic recipe, I often sub the Tempe for cauliflower and charr it up in the skillet before adding the sauce. Has become a winter staple for all its warm soothing peanuty vibes.
Anonymous
Brooklyn
12/11/2020
My main problem with this recipe is that it felt very disorganized. To aid with mise en place—or just situational awareness! so I know when to expect to be whipping up various sauces vs. making sure the noodles don't overcook—I wish the ingredients were separated into "Peanut Sauce"/"Tempeh Crumbles" sections. Flavor-wise, we really enjoyed this and it was fun to experiment with another source of vegan protein that I don't use often! Will certainly try again and I think it will be easier the second time to keep track of everything.
kendall.eats
Seattle
8/11/2020