Cold Noodles with Tempeh

I love this dish. A take-off on cold sesame noodles you get at your fave Chinese joint, this is a wholesome version with no simple sugar and you control the fat and salt in it. And it’s so easy to make, you’ll never order out again!

Makes 4-5 servings

Ingredient List: 

8 ounces firm tofu, boiled for 5 minutes, drained
1/3 cup sesame tahini
juice of 1 lemon
1 teaspoon brown rice syrup
organic soy sauce
½ bunch fresh flatleaf parsley

8 ounces cooked udon noodles

6 tablespoons avocado oil or camelina oil
2 tablespoons organic soy sauce
8 ounces tempeh, sliced into 1-inch triangles

Step By Step Instructions: 

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.