Creamy peanut udon
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This vegan noodle dish has a creamy sauce made with silken tofu for extra protein as well as a silky texture. Whip up the sauce while the spicy tempeh crisps up in the oven and you'll have a quick, comforting dinner that hits all your macros.
For this recipe you will need a food processor or blender.
Each serving provides 676 kcal, 42.7g protein, 77.7g carbohydrate (of which 13.4g sugars), 18.9g fat (of which 4.1g saturates), 11.8g fibre and 3.74g salt.
By Rhian Melvin
Ingredients
For the tempeh
- 150g/5½oz tempeh, cut into 5mm–1cm/¼–½in cubes
- 1 tbsp doubanjiang (hot broad bean paste)
- 1 tbsp plant-based oyster sauce (see recipe tips)
- 1 garlic clove, crushed
For the peanut noodles
- 300g/10½oz silken tofu
- 2 tbsp smooth peanut butter
- 2 tbsp tamari or reduced-salt soy sauce
- 1 tbsp agave syrup
- 1 lime, half juice only (cut the remaining half into wedges to serve)
- 400g/14oz fresh udon noodles
- salt
To serve
- 2 spring onions, trimmed and sliced or cut into strips
- 150g/5½oz Tenderstem broccoli or 1 pak choi, steamed until tender
- chilli oil, for drizzling (optional)
Method
To make the tempeh, preheat the oven to 220C/200C Fan/Gas 7.
Spread the tempeh out in a single layer on a baking tray. Bake for 20 minutes, turning the cubes halfway through cooking, until golden and crisp on the edges.
Meanwhile, mix the doubanjiang, oyster sauce and garlic together in a large bowl.
Place the baked tempeh in the bowl with the doubanjiang mixture. Toss until coated evenly then transfer to the baking tray. Return to the oven for another 3–5 minutes until the sauce is sticky and clinging to the tempeh.
To make peanut noodles, blend the tofu, peanut butter, tamari, agave and lime juice in a blender or food processor until smooth. Set aside.
Meanwhile, bring a large saucepan of salted water to the boil. Cook the noodles for 1–2 minutes, until they just separate. Drain, reserving some of the cooking water.
Pour the tofu mixture into a frying pan and warm through over a medium heat. Add the noodles and a splash of the reserved cooking water to the pan. Toss until the noodles are evenly coated in the sauce.
To serve, divide the peanut noodles evenly between two bowls. Top with the tempeh mixture and garnish with the spring onion. Serve the cooked broccoli or pak choi alongside. Drizzle with a little chilli oil, if using, and serve with a wedge of lime.
Recipe tips
Doubanjiang can be found in Asian supermarkets and online.
Plant-based oyster sauce is sometimes sold as mushroom stir fry sauce. Typically oyster sauce contains seafood so isn't suitable for vegans and vegetarians, but if this isn't an issue for you feel free to use any type.
