I want so badly to like tempeh! I can't! I just can't! No matter how I prepare it, it always tastes weird and fermented to me - probably because it is weird and fermented! This probably won't be the last time I try to make myself like tempeh, but I won't make this recipe again.
Chile-Lime Glass Noodles
Vegetarian Times, March 2012
4 ounces glass (cellophane) noodles
3 1/2 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
3 tablespoons lime juice
1/2 teaspoon chile-garlic sauce, such as Huy Fong
1 1/2 tablespoon toasted sesame oil, divided
1 8 ounce package plain tempeh, diced
1 12 oz package button mushrooms, trimmed and sliced
1 pound baby bok choy, thinly sliced on diagonal
2 cups bean sprouts
6 green onions, thinly sliced (1 cup)
2 1/2 tablespoons minced fresh ginger
1/2 cup chopped basil
1/4 cup roasted peanuts, coarsely chopped
1. Soak noodles in large bowl of hot water 10 minutes. Drain, and set aside.
2. Whisk together hoisin sauce, soy sauce, lime juice, and chile-garlic sauce.
3. Heat 1 1/2 teaspoons sesame oil in skillet over high heat. Add tempeh, and stir-fry 4 minutes, or until golden on all sides. Add 1/4 cup water, and cook 2 minutes. Transfer tempeh to bowl.
4. Add remaining 1 tablespoon sesame oil to skillet. Add mushrooms and bok choy; stir fry 2 minutes. Stir in noodles and bean sprouts, and cook 2 minutes. Stir in hoisin mixture, green onions, ginger, and tempeh; stir-fry 1 minute. Serve topped with basil and peanuts.