Simplicity tips: To reduce kitchen clutter, marinate tempeh in your serving dish. Start heating the pasta water before you do anything else; cover the pot to help the water boil faster.
Asian Pasta With Spicy Tempeh
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Ingredients
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil plus 1/4 teaspoon
- 1 tablespoon sugar
- 2-3 teaspoons Chinese chili paste with garlic
- 8 ounces tempeh mixed grain
- 1/4 cup slivered almonds
- 3/4 pound dried angel hair pasta
- 1/2 pound fresh or frozen snap peas
- 1/4 cup chopped fresh cilantro
- 1/4 cup thinly sliced green onions
Instructions
- Bring 3 quarts water to a boil over high heat. In a large, wide serving bowl, mix soy sauce, vinegar, 2 tablespoons sesame oil, sugar and chili paste. Cut tempeh into 1-inch cubes; place in soy mixture and toss gently to coat all sides.
- In a medium skillet over medium heat, toast almonds in 1/4 teaspoon sesame oil until golden, 3-4 minutes. Set aside. Remove tempeh from the serving bowl with a slotted spoon; using the same pan, cook tempeh, turning, until cubes are browned, about 5-8 minutes. While the tempeh cooks, wash peas and chop cilantro and green onions. When cubes are toasted, return tempeh to serving bowl.
- Stir pasta into the boiling water and cook, uncovered, 2 minutes. Stir in peas and cook 1 minute longer. Drain well. Transfer hot pasta to serving bowl with tempeh and sauce; toss. Add cilantro and green onions; toss. Sprinkle with nuts and serve.
Recipe Notes
Nutrition Facts
Asian Pasta With Spicy Tempeh
Amount Per Serving
Calories 562
* Percent Daily Values are based on a 2000 calorie diet.
Calories 562,Fat 17,Perfat 26,Cholesterol 0,Carbo 80,Protein 27
