Spicy Tempeh Noodle Bowl

Ingredients

• 16 oz tempeh
• 12 oz ramen noodles
• 2 cup broccoli florets
• 2 medium carrots
• 1 large red bell pepper
• 3 clove garlic
• 1 tbsp fresh ginger
• ½ cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp sriracha
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 green onions (optional)
• 1 tsp sesame seeds (optional)

Steps

1. Press and crumble tempeh into small pieces. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, sriracha, brown sugar, and cornstarch for the sauce.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add crumbled tempeh and cook until golden brown and slightly crispy, about 7-8 minutes. Remove tempeh from skillet and set aside.
3. Add remaining 1 tablespoon vegetable oil to the skillet. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
4. Add broccoli florets, shredded carrots, and sliced red bell pepper to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
5. While vegetables cook, prepare ramen noodles according to package directions. Drain well.
6. Return cooked tempeh to the skillet with the vegetables. Pour the prepared sauce over the tempeh and vegetables, stirring constantly until the sauce thickens and coats everything, about 1-2 minutes.
7. Add the drained ramen noodles to the skillet and toss everything together until well combined. Serve immediately, garnished with sliced green onions and sesame seeds if desired.