Thursday Stir-Fry

I haven’t cooked much with tempeh, because it’s rather hard to find here in Finland. Last week I was visiting my sister in Helsinki and brought home two packaged of tempeh. One is in the freezer for later use and one was used for noodle stir-fry today with vegetables we had in fridge and freezer.

Tempeh and Noodle Stir-fry

3 tbsp oil
2 tsp cumin
1 tsp paprika
1 habanero
400 g tempeh (1 package)
2 tbsp soy sauce
2 tbsp rice wine vinegar

2 tbsp oil
1 tsp brown mustard seeds
2 tsp ginger powder
1-2 onions
3 garlic cloves
2 carrots
piece of rutabaga
florets of 1 broccoli
1 bell pepper
2-3 handfuls snow peas (frozen)

100-150 g whole wheat noodles

soy sauce and/or hot sauce for serving (optional)

You can first boil your tempeh 10-20 minutes to remove bitterness. Cube the tempeh and mince the habanero. Slice the onion and garlic. Cut carrots, rutabaga and bell pepper into sticks.

Heat 3 tbsp oil in a wok and fry cumin, paprika and habanero about 30 seconds. Add tempeh and stir to cover with spicy oil. Add soy sauce and rice wine vinegar and stir again. Fry, stirring often, until tempeh is nicely browned. Remove from the wok.

Heat 2 tbsp oil in the wok and fry ginger and mustard seeds about a minute. Add onion and garlic. Fry couple of minutes, add carrot and rutabaga, then bell pepper and broccoli. Boil the noodles 2-3 minutes or according the instructions on the package while you stir-fry the veggies. When the vegetables are almost done, add snow peas. When they’ve thawed, add noodles and tempeh.

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