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Sweet and Spicy Tempeh with Garlic Curry Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 146 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Southeast Asian
  • Diet: Vegetarian

Description

This Sweet and Spicy Tempeh with Garlic Curry Noodles is a flavorful, quick meal combining pan-fried tempeh or tofu glazed in a spicy-sweet sauce served alongside curry-infused garlic noodles. Perfect for a satisfying and aromatic dish ready in under an hour.

Ingredients

Units Scale

Tempeh/Tofu and Sauce

  • 380 g block tempeh (see notes OR)
  • 450 g extra firm tofu (pressed and drained)
  • Neutral oil (for panfrying)
  • 1 small red onion (diced)
  • 1 green chili (, I used siling haba (see notes))
  • Salt (to taste)
  • 1 tsp minced garlic
  • 5 tbsp kecap manis
  • 5 tbsp water
  • 1/8 tsp ground white pepper
  • 1 tbsp chili sauce (I used sriracha, adjust according to desired spice)
  • 1/2 tbsp corn starch
  • 1 tbsp room temperature water

Noodles

  • 2 ramen bricks (or bundle 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
  • 4 tbsp water
  • Salt and pepper (to taste)
  • Chopped scallion

Instructions

  1. Tempeh/ Tofu and Sauce If using frozen tempeh, make sure it’s thawed at room temperature. See the notes below on other tips to prepare tempeh.
  2. Slice the tempeh into 1/2 to 1” thick pieces.
  3. If using tofu, press the tofu for 10 tp 15 minutes then slice it into 1″ thick pieces.
  4. Heat a large non-stick pan over medium high heat. Once hot, add some neutral oil to coat the surface of the pan. Pan-fry the tempeh/tofu until golden brown, around 3 minutes on each side.
  5. Remove the tempeh/tofu from the pan and set aside.
  6. While the tempeh is pan-frying, mix all the sauce ingredients together in a small bowl. Taste the sauce and feel free to adjust to your desired taste. Note that if using store-bought kecap manis, it can be watered down so I recommend adding more if needed.In another small bowl, mix together the cornstarch and water to create a slurry. Set aside.
  7. In the same pan used to pan-fry the tempeh, sauté the chili and onion over high heat in the oil for 2 minutes.
  8. Pour in the sauce and leave to simmer over medium high heat.
  9. Once it boils, lower the heat to medium.
  10. Give the cornstarch slurry a good mix again. While mixing, pour in the cornstarch slurry into the sauce. Lower the heat to low.
  11. Keep mixing until the slurry is well incorporated in the sauce.
  12. Add back in the pan-fried tempeh and leave to simmer in the sauce for 4 to 5 minutes. Turn up the heat to medium and then flip over the tempeh to coat evenly in the sauce. The sauce will start to thicken and turn into a glaze.
  13. Once the sauce thickens, lower the heat to prevent the sauce from burning.
  14. Cook for 2 to 3 more minutes and flip the tempeh to evenly coat in the sauce. The sauce will thicken into a glaze-like consistency. Taste the tempeh and feel free to add more kecap manis or season with some salt, to taste.
  15. Turn off the heat then remove the tempeh from the pan.
  16. Noodles
  17. In a small pot of boiling water cook the noodles until chewy or according to package instructions. Remove from the water and set aside.
  18. While the noodles are cooking, heat the same pan used for the tempeh. Add in the oil.
  19. Sauté the garlic for 2 minutes until lightly brown.
  20. Add in the water. The water will also help deglaze the pan.
  21. Mix in the curry powder and kecap manis.
  22. Mix well to dilute the curry powder. Add in the cooked noodles mix well with the curry sauce.
  23. You can add more kecap manis and some salt and pepper, to taste, if you’d like. If the noodles are a bit dry, you can also add in a splash of water.
  24. Turn off the heat and then serve the noodles with the tempeh.
  25. To Serve
  26. Top the tempeh and noodles with some chopped scallions if you’d like. Enjoy!

Notes

  • If using frozen tempeh, make sure it’s thawed at room temperature.
  • If using tofu, press for 10 to 15 minutes before slicing.
  • Store-bought kecap manis can be watered down; add more if needed for desired sweetness.
  • The chili sauce heat level can be adjusted to taste.
  • If noodles seem dry, add a splash of water to loosen them.

Find it online: https://yumrecipesfood.com/sweet-and-spicy-tempeh-with-garlic-curry-noodles-recipe/