Miso-Peanut Tempeh Rice-Noodle Crunch

Ingredients

Tempeh and noodles

• 8 oz (225 g) dry rice noodles
• 12 oz (340 g) plain tempeh, cut into ½-inch cubes
• 1 tbsp neutral oil
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp maple syrup
• 2 cups shredded red cabbage
• 1 large carrot, peeled and cut into fine matchsticks
• 1 cup thinly sliced cucumber
• ¼ cup chopped roasted unsalted peanuts
• 2 tbsp chopped cilantro

Dressing

• ¼ cup smooth peanut butter
• 1 tbsp white miso
• 3 tbsp fresh lime juice
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil
• 3 tbsp warm water
• 1–2 tsp water, only if needed to loosen dressing

Equipment

Steamer or saucepan, skillet, large bowl

Allergens and ingredient notes: Peanut, soy, sesame; soy sauce may contain wheat. Check tempeh and noodle labels.

Step by step

1. Cook rice noodles according to their package instructions; drain, rinse under cold water and drain very thoroughly. Steam tempeh cubes over simmering water for 10 minutes, then pat dry. This softens their texture before browning.
2. Heat neutral oil in a nonstick skillet over medium heat. Sear tempeh for 7–9 minutes, turning until browned on several sides. Add soy sauce and the tempeh maple syrup; stir 1 minute until glazed, then remove from heat.
3. Whisk peanut butter, miso, lime juice, dressing maple syrup, sesame oil and measured warm water until smooth. If needed, add an additional 1–2 tsp water to make a coating dressing rather than a paste.
4. Toss noodles, cabbage, carrot and cucumber with three-quarters of the dressing. Divide among four bowls, add all glazed tempeh and spoon remaining dressing over the tops.
5. Finish with chopped peanuts and cilantro. Serve cool or at room temperature; do not leave the assembled bowls unrefrigerated beyond 2 hours.

The Devotti twist: A quick steam makes tempeh tender enough to take a sticky glaze, contrasting with cool miso-peanut noodles.

Make ahead and storage

Refrigerate within 2 hours; use within 3 days. Keep peanuts separate for crunch. Serve cold, or reheat tempeh separately to 165°F (74°C) before adding it to the cold noodles.