Name: Sweet Spicy Tempeh Garlic Curry Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 380 g block tempeh; 450 g extra firm tofu (pressed and drained); Neutral oil (for panfrying); 1 small red onion (diced); 1 green chili (thinly sliced); Salt (to taste); 1 tsp minced garlic; 5 tbsp kecap manis; 5 tbsp water; 1/8 tsp ground white pepper; 1 tbsp chili sauce (Sriracha or similar); 1/2 tbsp corn starch; 1 tbsp room temperature water; 2 ramen bricks (or 140g bundle of wheat noodles); 2 tbsp neutral oil

Sweet and Spicy Tempeh with Garlic Curry Noodles is more than just a meal; it’s an explosion of vibrant flavors and satisfying textures that will tantalize your taste buds. We all crave those dishes that hit all the right notes – a little bit sweet, a little bit spicy, and incredibly comforting, all while being good for you. This particular dish has garnered a devoted following for precisely that reason. It’s the perfect weeknight wonder, offering a delightful escape from the ordinary without requiring hours in the kitchen. What truly sets this recipe apart is the harmonious marriage of the firm, nutty tempeh, pan-fried to golden perfection and coated in a rich, savory sauce, with the fragrant, garlicky curry noodles that are both comforting and invigorating. It’s a symphony of tastes and aromas, guaranteed to become a new favorite in your recipe repertoire.

Ingredients:

380 g block tempeh
450 g extra firm tofu (pressed and drained)
Neutral oil (for panfrying)
1 small red onion (diced)
1 green chili (or other mild green chili like Siling Haba, thinly sliced)
Salt (to taste)
1 tsp minced garlic
5 tbsp kecap manis (Indonesian sweet soy sauce)
5 tbsp water
1/8 tsp ground white pepper
1 tbsp chili sauce (Sriracha or similar, adjust to your spice preference)
1/2 tbsp corn starch
1 tbsp room temperature water
2 ramen bricks (or 140g bundle of wheat noodles)
2 tbsp neutral oil

Preparing the Tempeh

Step 1: Cube and Pan-Fry the Tempeh

Begin extract by preparing your tempeh. If you’ve purchased a block of tempeh, you’ll want to cut it into bite-sized cubes, roughly 1-inch pieces. This ensures that each piece gets a good sear and absorbs the sauce evenly. In a large skillet or wok, heat a generous amount of neutral oil over medium-high heat. You want enough oil to generously coat the bottom of the pan, about 2-3 tablespoons. Once the oil is shimmering and hot, carefully add the tempeh cubes. Avoid overcrowding the pan; if necessary, cook in batches to ensure each piece develops a nice golden-brown crust. Pan-fry the tempeh for about 5-7 minutes per side, turning occasionally, until it’s crispy and golden brown all over. This step is crucial for developing the texture and flavor of the tempeh, giving it a satisfying chegrape juicess. Once cooked, remove the tempeh from the pan and set it aside on a plate lined with paper towels to drain any excess oil.

Crafting the Sweet and Spicy Glaze

Step 2: Sauté Aromatics and Build the Sauce

In the same skillet you used for the tempeh, add the 2 tablespoons of neutral oil and reduce the heat to medium. Add your diced red onion and sauté for about 3-4 minutes, stirring frequently, until the gin extracton begins to soften and turn translucent. Next, add the thinly sliced green chili. If you’re sensitive to heat, you can remove the seeds from the chili before slicing. Cook the chili with the onion for another minute until fragrant. Now, it’s time to introduce the minced garlic. Add the 1 teaspoon of minced garlic and stir constantly for about 30 seconds until it becomes fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor. This aromatic base will form the foundation of our delicious glaze.

Step 3: Simmer and Thicken the Glaze

With your aromatics nicely softened, it’s time to build the sweet and spicy glaze. Pour in the 5 tablespoons of kecap manis, which is a thick, sweet Indonesian soy sauce. This ingredient is key to the dish’s signature flavor. Follow this with the 5 tablespoons of water. Stir everything together to combine. Bring the mixture to a gentle simmer. Add the 1/8 teaspoon of ground white pepper for a subtle warmth. Now, add the 1 tablespoon of chili sauce. I’m using Sriracha here, but feel free to use your favorite chili sauce and adjust the amount to match your desired level of spiciness. Let this sauce simmer for about 2 minutes, allowing the flavors to meld. In a small separate bowl, whisk together the 1/2 tablespoon of corn starch with the 1 tablespoon of room temperature water until smooth. This creates a slurry that will thicken our glaze. Gradually pour the corn starch slurry into the simmering sauce while continuously stirring. Continue to cook and stir until the sauce thickens to a syrupy consistency, which should take about 1-2 minutes. Season with salt to taste. Remember that kecap manis is already quite salty, so taste before adding more.

Assembling the Dish

Step 4: Coating the Tempeh in the Glaze

Once your glaze has reached the perfect consistency, it’s time to bring back the pan-fried tempeh. Add the cooked tempeh cubes back into the skillet with the thickened glaze. Gently toss the tempeh to ensure every piece is thoroughly coated in the sweet, spicy, and savory sauce. Continue to cook for another 1-2 minutes, stirring occasionally, allowing the tempeh to absorb the flavors and the glaze to further adhere to its surface. This final step ensures that the tempeh is not just coated, but truly infused with the delicious flavors of the glaze. If the sauce seems to be getting too thick, you can add another tablespoon of water.

Step 5: Cooking the Noodles and Combining

While the tempeh is finishing in the glaze, prepare your noodles. Bring a pot of water to a rolling boil. Add the 2 ramen bricks or bundles of wheat noodles to the boiling water. Cook according to the package instructions until the noodles are al dente, meaning they are cooked through but still have a slight bite. Drain the noodles well, discarding the cooking water. You can rinse them briefly under cool water to prevent them from sticking, although this is optional. Once the noodles are drained, add them directly into the skillet with the glazed tempeh. Toss everything together gently until the noodles are well combined with the tempeh and evenly coated with the sauce. Ensure the noodles are hot and ready to serve. If you notice the dish seems a bit dry, you can add a splash more water or a touch of neutral oil to loosen it up. Adjust salt and pepper to your liking before serving.

Conclusion:

There you have it – a vibrant and flavorful journey with our Sweet and Spicy Tempeh with Garlic Curry Noodles! This dish is a testament to how plant-based ingredients can create incredibly satisfying and complex flavors. We hope you enjoyed making and savoring every bite. The combination of crispy, marinated tempeh with the fragrant, creamy garlic curry noodles is truly a winner for any weeknight meal or a special occasion.

For serving, consider topping your Sweet and Spicy Tempeh with Garlic Curry Noodles with fresh cilantro, a squeeze of lime, or a sprinkle of toasted sesame seeds for extra texture and zest. This dish also pairs beautifully with a light, crisp salad. Don’t be afraid to get creative with variations! You can swap the tempeh for firm tofu or even add in your favorite crisp vegetables like bell peppers, snow peas, or broccoli florets. Adjust the spice level to your preference by adding more or less chili flakes or fresh chilies. We encourage you to make this recipe your own and discover new favorite combinations!

Frequently Asked Questions:

Can I make the Sweet and Spicy Tempeh with Garlic Curry Noodles ahead of time?

Yes, you can! You can marinate the tempeh and prepare the garlic curry noodle sauce in advance. Store them separately in the refrigerator. When ready to serve, cook the noodles and sauté the tempeh, then combine everything. This will save you time during busy weeknights.

What if I don’t have tempeh?

No problem! Firm or extra-firm tofu is an excellent substitute. Press the tofu to remove excess water, then cube and pan-fry or bake it until golden brown before adding it to the noodles. You can also use pre-made seitan for a chewy texture.