This was my first time trying tempeh. I read up on it a bit before buying. Supposedly, it's slightly bitter and boiling it in a broth helps to get rid of this bitterness. Marinating it in a barbecue sauce seemed like the most common way to prepare it, so I opted for this method.
Overall, I'd say this was just okay. I didn't particularly enjoy the texture or flavor, so the barbecue and peanut butter flavors helped it a ton. I don't recommend tempeh and don't think I'll be buying it again unless I come across a tempting recipe. That's just my personal opinion and preference, but if you want to try what I made, the recipe is as follows.
- 1 package tempeh
- 2-3 cups chicken broth
- 1/2 cup sriracha garlic barbecue sauce
- 1 package shirataki pasta (7 oz)
- 1/2 cup peanut butter
- 3 Tablespoons soy sauce
- 1 Tablespoon sugar
- 1/2 teaspoon red pepper flakes
- 1 Tablespoon lime juice
- 1 Tablespoon sesame seeds
- 1 Tablespoon sesame oil
- 1/4 cup water
- 3 Tablespoons cilantro for garnish
- Bring chicken broth to a boil.
- Add tempeh to broth and boil for 15 minutes.
- Remove tempeh from broth and slice into bite-size strips.
- Coat with barbecue sauce and marinate overnight.
- Arrange tempeh out on air fryer pan.
- Air fry for 20 minutes at 400 degrees, flipping halfway through.
- Drain and rinse noodles.
- Combine remaining ingredients (except cilantro) and mix well to create peanut butter sauce.
- Top noodles with peanut butter sauce, a few pieces of tempeh, and garnish with cilantro.