Tuesday, June 14, 2011

Red Curry Tempeh & Spinach Rice Noodles

Some nights you just need to take some time out for yourself to relax and enjoy the evening. To not run off to the gym right after work or hit the trails, etc. Time to just do what's needed at home, for yourself, like whipping up a wicked dinner for you and your boyfriend.

I couldn't come up with a clever name for this one but it was delicious nonetheless.

Red Curry Tempeh with Spinach Rice Noodles

For the noodles:
* 1.5 - 2 cups of cooked rice noodles
* 1.5 cup of freshly chopped spinach
* 1/4 cup chopped sun-dried tomatoes
* 1-2 tbsp pumpkin seeds

Mix ingredients together in a bowl Tip: add a bit of olive oil to the noodles before adding the rest of the ingredients so that they won't stick..

For the noodle sauce:
* 3 tbsp nutritional yeast
* 2-3 tbsp sesame oil
* 2 tbsp filtered water
* 2 tbsp balsamic vinegar
* 1/2 tsp dried dill
* 1/2 tsp dried oregano
* Salt and pepper to taste

Mix all ingredients together well.

For the Tempah:
* 1 package of organic plain tempah, sauteed on medium-low heat, in water for about 10 minutes
* 2 tbsp filtered water
* 2 tbsp tamari sauce
* 2 tbsp sesame oil
* 1/2-1 tbsp red curry paste (add as much as you prefer depending on your level of spicy)
* 2 tbsp organic soy milk
1/2 cup panko bread crumbs

1. Preheat oven to 350F.

2. Mix the water, tamari, sesame oil, red curry paste, and soy milk together in a small bowl very, very well.

3. Cut the tempeh into about 8-10 squares or rectangles.

4. In a separate bowl, add the panko crumbs. Coat each piece of tempeh in the sauce then transfer to the panko crumbs to cover completely.

5. Lay your tempeh pieces to an oven safe, sesame oil coated baking dish. Bake for about 16-20 minutes.

Serve on top of Spinach noodles.

Experiment! Enjoy!


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