Indonesian Noodles with Braised Tempeh
 
Prep time
Cook time
Total time
 
Also known as bami goreng, these flavorful noodles are a popular dish in Indonesia. Tofu or seitan can be used instead of tempeh, if you prefer. Substitute rice for the noodles and you will have a dish called nasi goreng.
Author:
Recipe type: Entree
Cuisine: Indonesian
Serves: 4 servings
Ingredients
  • 8 ounces (225 g) rice vermicelli (or use cooked ramen or cooked spaghetti)
  • 2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil
  • 8 ounces (225 g) Braised Tempeh (see below), cut into ½-inch [1 cm] dice
  • ⅓ cup (70 ml) tamari (gluten-free, if needed)
  • ½ cup (130 g) creamy natural peanut butter
  • ⅔ cup (140 ml) low-fat unsweetened coconut milk
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it)
  • 1 teaspoon natural sugar
  • 1¼ cups (295 ml) water
  • 1 red bell pepper, seeded and chopped
  • 6 cups (420 g) chopped bok choy
  • 1 large carrot, shredded
  • ½ cup (50 g) chopped scallions, white and green parts
  • 3 garlic cloves
  • 1 tablespoon (8 g) grated fresh ginger
  • 1 cup (134 g) frozen peas, thawed
  • ¼ cup (35 g) chopped unsalted dry roasted peanuts
  • 2 tablespoons (8 g) minced fresh cilantro
Instructions
  1. Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well and rinse.
  2. Heat the water in a large skillet or wok over medium high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet.
  3. In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth.
  4. Heat the remaining ¼ cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes.
  5. Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce.
  6. Serve garnished with peanuts and cilantro.
Notes
Braised Tempeh: Cut one (8-ounce / 225g) block of tempeh to create four ¼-inch (6 mm) thick slices. In a saucepan over medium heat, whisk together 2 cups (475ml water) and ΒΌ cup (60ml) tamari. Bring the liquid to a boil. Add the tempeh, reduce the heat to low, cover, and simmer for 15 minutes, turning occasionally. Transfer the tempeh to a plate, and use in recipes or let cool, cover, and refrigerate for up to one week.

This recipe is reprinted with permissions from The Plant Protein Revolution Cookbook: Supercharge Your Body with More Than 85 Delicious Vegan Recipes Made with Protein-Rich Plant-Based Ingredients by Robin Robertson.
Nutrition Information
Serving size: ¼ recipe Calories: 680 Fat: 31g Carbohydrates: 73g Sugar: 8g Fiber: 7g Protein: 31g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/indonesian-noodles-braised-tempeh