Name: Sweet Spicy Tempeh Garlic Curry Noodles - Easy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-3 servings
Ingredients: 380 g block tempeh; 450 g extra firm tofu (pressed and drained); Neutral oil (for panfrying); 1 small red onion (diced); 1 green chili (siling haba); Salt (to taste); 1 tsp minced garlic; 5 tbsp kecap manis; 5 tbsp water; 1/8 tsp ground white pepper; 1 tbsp chili sauce (sriracha); 1/2 tbsp corn starch; 1 tbsp room temperature water; 2 ramen bricks (or bundle of wheat noodles (70g each)); 2 tbsp neutral oil

Sweet and Spicy Tempeh with Garlic Curry Noodles is more than just a meal; it’s a flavor explosion waiting to happen. This dish has quickly become a go-to for so many because it perfectly balances the savory depth of garlic and curry with a delightful sweetness and a hint of heat. Imagin extracte tender, pan-fried tempeh, coated in a sticky, addictive glaze, nestled alongside springy noodles infused with aromatic curry spices and a punch of garlic. What makes the Sweet and Spicy Tempeh with Garlic Curry Noodles truly special is its incredible versatility and the satisfying textures involved. It’s a plant-based powerhouse that feels both comforting and exciting, making it ideal for a weeknight dinner or a vibrant dish to share with friends. Get ready to transform simple ingredients into something truly extraordinary that will have everyone asking for seconds.

Ingredients:

380 g block tempeh (see notes)
450 g extra firm tofu (pressed and drained)
Neutral oil (for panfrying)
1 small red onion (diced)
1 green chili (I used siling haba, see notes)
Salt (to taste)
1 tsp minced garlic
5 tbsp kecap manis (Indonesian sweet soy sauce)
5 tbsp water
1/8 tsp ground white pepper
1 tbsp chili sauce (I used sriracha, adjust according to desired spice)
1/2 tbsp corn starch
1 tbsp room temperature water
2 ramen bricks (or bundle of wheat noodles (70g each))
2 tbsp neutral oil

Preparing the Tempeh and Tofu

Step 1: Cutting and Marinating the Protein

Begin extract by preparing your protein. If you’re using tempeh, slice the 380g block into bite-sized cubes or thin strips. Aim for pieces that are roughly 1-inch in size for even cooking. If you’re opting for the extra firm tofu, ensure it’s well-pressed to remove as much excess water as possible, then cut it into similar bite-sized cubes. For this recipe, we’ll focus on the tempeh preparation.

Step 2: Panfrying the Tempeh

Heat a generous amount of neutral oil in a large skillet or wok over medium-high heat. You want enough oil to coat the bottom of the pan and shallow-fry the tempeh. Once the oil is shimmering, carefully add the tempeh pieces in a single layer. Avoid overcrowding the pan, as this will steam the tempeh instead of crisping it. You may need to fry in batches. Cook for about 5-7 minutes per side, or until the tempeh is golden brown and crispy. Once browned, remove the tempeh from the skillet and set it aside on a plate lined with paper towels to drain any excess oil.

Crafting the Sweet and Spicy Sauce

Step 3: Sautéing Aromatics and Building the Sauce Base

In the same skillet you used for the tempeh (you can drain off most of the oil, leaving about 1 tablespoon), reduce the heat to medium. Add the diced red onion and sauté for about 3-4 minutes untgin extractit begins to soften and turn translucent. Next, add the minced garlic and the finely sliced green chili. Stir-fry for another minute until fragrant, being careful not to burn the garlic. Now, pour in the kecap manis and 5 tablespoons of water. Stir well to combine with the aromatics. Bring this mixture to a gentle simmer.

Step 4: Thickening and Seasoning the Sauce

To achieve a nice glaze for your tempeh, we need to thicken the sauce. In a small bowl, whisk together the 1/2 tablespoon of corn starch with the 1 tablespoon of room temperature water until smooth. This is your cornstarch slurry. While the sauce in the skillet is simmering, slowly drizzle in the cornstarch slurry while continuously stirring. Thegin extractuce should begin to thicken within a minute or two. Once thickened to your liking, add the ground white pepper and the chili sauce (sriracha). Stir everything together thoroughly. Taste the sauce and add salt as needed, remembering that kecap manis is already quite salty. Let the sauce simmer for another minute to meld the flavors.

Cooking the Noodles and Combining Everything

Step 5: Cooking the Noodles and Glazing the Tempeh

While the sauce is simmering, cook your noodles according to package directions. Typically, ramen bricks or wheat noodles are boiled in water for a few minutes. Once the noodles are cooked, drain them thoroughly. While the noodles are draining, return the pan-fried tempeh to the skillet with the thickened sweet and spicy sauce. Gently toss the tempeh in the sauce until each piece is evenly coated and glistening. Cook for another minute, allowing the tempeh to absorb the delicious flavors.

Step 6: Assembling the Dish

Once your noodles are drained and the tempeh is beautifully glazed, it’s time to bring it all together. Add the drained noodles directly to the skillet with the glazed tempeh and sauce. Toss everything together gently to ensure the noodles are well-coated with the sauce. You can add the 2 tablespoons of neutral oil now to help coat the noodles and add a nice sheen. Cook for another minute or two, stirring constantly, to heat the noodles through and allow them to absorb any remaining sauce. Serve immediately, ensuring each portion gets plenty of the sweet and spicy tempeh and flavorful noodles.

Conclusion:

And there you have it – your very own batch of Sweet and Spicy Tempeh with Garlic Curry Noodles! This dish is a true powerhouse of flavor, perfectly balancing the sweet tang of the sauce with the fiery kick of curry and the aromatic punch of garlic. I hope you’ve enjoyed making this recipe as much as I do. It’s incredibly satisfying to create such a vibrant and delicious meal from scratch. For serving, I love to top it with fresh cilantro, chopped peanuts for extra crunch, and a squeeze of lime for brightness. Don’t be afraid to get creative with variations! You can swap the tempeh for firm tofu, add your favorite stir-fried vegetables like bell peppers or broccoli, or adjust the spice level to your preference. The beauty of this dish is its adaptability.

So go ahead, gather your ingredients, and dive into the wonderful world of Sweet and Spicy Tempeh with Garlic Curry Noodles. I’m confident you’ll love the results!

Frequently Asked Questions:

Can I make this dish ahead of time?

Yes, you can! The tempeh and sauce can be prepared a day in advance and stored separately in the refrigerator. The noodles are best cooked fresh, but you can cook them a few hours ahead and toss them with a little oil to prevent sticking. Reheat everything gently before serving.

What if I don’t have tempeh?

Not a problem! Firm or extra-firm tofu is an excellent substitute. Press the tofu well to remove excess water, then cube and pan-fry or bake it until golden before adding it to the sauce. You could also use seitan or even chickpeas for a different texture.