Udon bowl with peanut tempeh

Name: Udon bowl with peanut tempeh
Prep time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 30 g cornflakes; 2 tbsp maple syrup; 1 ½ dl coconut milk; 200 g tempeh; 450 g precooked Udon noodles; 100 g frozen edamame beans; 3 limes; 200 g parsnips; 100 g mushrooms; 6 tbsp peanut cream; 4 tbsp toasted sesame oil; 3 tbsp rice vinegar; 2 tbsp coconut oil; 8 tbsp soy sauce; 1 tsp ginger powder; 1 tsp garlic powder

Vegan Vegetarian lunch

Total: 50 min. | Active: 30 min.

vegan, lactose-free

1847 Likes

This udon bowl brings together crunchy textures and Asian-inspired comfort food. The highlight of the dish is the tempeh in a crispy cornflake coating, baked until golden brown. The creamy peanut sauce provides a delightful balance of sweetness, spiciness and nuttiness, perfectly complementing the soft udon noodles.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 portions

Tempeh
2 tbsp	peanut cream
2 tbsp	soy sauce
2 tbsp	toasted sesame oil
200 g	tempeh, in stems
30 g	cornflakes, crumbled

Sauce
4 tbsp	peanut cream
1 ½ dl	coconut milk
3	limes, the whole juice
6 tbsp	soy sauce
3 tbsp	rice vinegar
2 tbsp	toasted sesame oil
2 tbsp	maple syrup
1 tsp	ginger powder
1 tsp	garlic powder

Noodles
2 tbsp	coconut oil
200 g	parsnips, cut into sticks approx. 5 mm wide
100 g	mushrooms, in slices
100 g	frozen edamame beans, slightly defrosted
450 g	precooked Udon noodles

How it's done

Tempeh

Place the peanut butter, soya sauce and sesame oil in a bowl, mix well. Coat the tempeh first in the peanut mixture then in the cornflakes, pressing firmly on the crumb coating, and place on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in an oven preheated to 180 °C (convection).

Sauce

Place the peanut cream in a measuring cup along with all the other ingredients up to and including the garlic powder, puree.

Noodles

Heat the oil in a wide non-stick frying pan. Fry the parsnips, mushrooms and edamame for approx. 5 mins. Add the sauce and noodles, mix, bring to the boil. Turn down the heat, reduce for approx. 2 mins. Remove the tempeh from the oven, serve with the noodles.

Show complete recipe