Cold Noodles with Tempeh
8 ounces cooked udon noodles
In a blender, place tofu, tahini, lemon juice, rice syrup and organic soy sauce to taste and puree until smooth. Slowly add water and keep pureeing to create the texture you like…remembering that a thicker sauce will stick to the pasta better. Toss with noodles until well-coated. Cover tightly with plastic and chill thoroughly.
While the noodles chill, fry the tempeh. Place oil and soy sauce in a skillet over medium heat. When the oil is hot, lay tempeh in pan and fry until golden on one side, about 2 minutes. Carefully turn tempeh and fry on the other side until golden, about 2 minutes.
To serve, toss noodles with parsley (this also loosens the sauce) and arrange on a shallow platter. Arrange tempeh on top of noodles and serve immediately.