Peanut Ramen With Sriracha Lime Tempeh

Ingredients

Tempeh Ingredients

  • 1 block Tempea tempeh, chopped

  • 1 tbsp cooking oil

  • 1/2 lime, Juiced

  • 1/2 tsp lime zest 

  • 1 tbsp soy sauce 

  • Sriracha, to taste 

  • 2 tsp toasted sesame oil 

Broth Ingredients

  • 4 cups vegan “chicken” broth

  • 3 tbsp smooth peanut butter (no added sugar)

  • 1 clove garlic, grated

  • 1 tsp ginger, grated

  • 2 tbsp soy sauce

Soup Ingredients

  • Cooked ramen noodles (3 servings)

  • Veggies (we used bok choy) 

  • Green onions

  • Chill flakes 

  • Cilantro

  • Peanuts, chopped

Instructions

  1. Prepare the ramen noodles according to the package instructions. Then rinse the noodles with cold water, and separate them into bowls. 

  2. In a pan over medium heat, add 1 tbsp oil and the chopped tempeh. Cook for 5-7 minutes, or until tempeh starts to become golden. 

  3. Mix together the lime juice, zest, 1 tbsp soy sauce, sesame oil, and sriracha. Add to the pan of tempeh and cook for 1 minute. 

  4. Add all the broth ingredients to a pot over medium heat. Whisk until the peanut butter is mixed in. Bring to a boil before serving over the noodles in each bowl. 

  5. Divide the tempeh into each bowl of broth and noodles. Add your veggies and top with sliced green onions, cilantro, peanuts, and chili flakes.