Thai Tempeh Noodle Skillet (GF, V)

First time trying tempeh, and womp womp, it will be the last. We really didn't care for it. The flavor profile on the recipe is shot on, but adding some baked or fried tofu would have been sooooooo much better. If you're a tempeh person though, you should love this.

Source: Sharon Palmer | Serves: 4-6 | Time: 30 min

Changes: replaced ginger with allspice (allergy issue); replaced soy sauce with coconut aminos to keep it GF.

Ingredients

Stir-Fried Vegetables and Tempeh

1 tsp sesame oil

1 red bell pepper, diced

1 ½ cups sliced #mushrooms (mine turned gross in the fridge, so I passed)

8 oz #tempeh, cubed

2 cloves garlic, minced

1 tsp dried allspice

1 bunch greens, chopped

8 oz noodles (I used glass noodles to keep GF)

Sauce

1 cup canned light coconut milk, stir well before measuring

1 tbsp Thai red curry paste

¼ tsp red chili flakes

3 tbsp coconut aminos

3 tbsp peanut butter

1 tbsp agave syrup

1 lime, juiced

Toppings

Green onions, chopped

Cilantro

Peanuts

Instructions

To make the stir-fried vegetables and tempeh: Heat sesame oil in a large skillet or wok and sauté pepper, mushrooms, tempeh, garlic, allspice, and greens for 8 minutes.

While the vegetables are cooking, make the sauce. Mix together coconut milk, Thai red curry paste, red chili flakes, soy sauce, peanut butter, agave syrup, and lime juice in a bowl until smooth and set aside.

Bring the water to a boil and add noodles, cooking according to package directions. Do not overcook. Rinse and drain noodles and immediately add to the skillet along with the sauce and chopped greens.

Stir together gently, until heated through and greens are wilted (about 1-2 minutes). Do not overcook.

Garnish with toppings. Serve immediately.