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?Caramelized soy-glazed tempeh + veggie udon stir-fry?Cutting tempeh into thin slices and cooking it using the following method produces a crispy texture that’s very delicious. Heading to Jamaica and very excited for some beach time. Lots of love friends.?
?Recipe (about 2 servings): (I used 14oz precooked udon noodles for this recipe. Otherwise, cook noodles as per packet directions.) ?Boil 1-8oz block tempeh for 2-3 minutes. Drain and allow to cool. Slice into thin (approximately 1/8-inch) triangles. Sauté in non-stick skillet on medium-high heat with a small amount of sesame oil. Leave undisturbed until browned on one side before flipping triangles over. Cook until both sides are just browned. Add a generous splash of coconut aminos or soy sauce and move skillet around so sauce covers bottom of skillet. Cook about another 30-45 seconds on medium-high before removing from heat. Toss tempeh so both sides are coated. Set aside.
?Whisk sauce: 2 tbsp hoisin sauce (most are vegan), 1 tbsp toasted sesame oil, 1 tbsp tamari or soy sauce, 4 tbsp water, (optional for spice -1 tsp sambal oelek). ?In a skillet, sauté 3 chopped garlic cloves in a little sesame oil with 2 cups roughly chopped, bite-size veggies. (Use veggies that cook quickly such as zucchini, bell peppers, asparagus, summer squash.) Sauté about 3 minutes before adding desired amount of cooked noodles. Sauté another 2 minutes while stirring. Add prepared sauce. Cook another minute, tossing ingredients to mix. Gently stir in tempeh triangles before removing from heat, or just top with triangles when serving.
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