Tempeh with Peanut Butter Noodles

 

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.

Ingredients:

• 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

Instructions:

1. Bring chicken broth to a boil.
2. Add tempeh to broth and boil for 15 minutes.
   
3. Remove tempeh from broth and slice into bite-size strips.
4. Coat with barbecue sauce and marinate overnight.
5. Arrange tempeh out on air fryer pan.
6. Air fry for 20 minutes at 400 degrees, flipping halfway through.
7. Drain and rinse noodles.
8. Combine remaining ingredients (except cilantro) and mix well to create peanut butter sauce.
   
9. Top noodles with peanut butter sauce, a few pieces of tempeh, and garnish with cilantro.
10. Enjoy!
    

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