Colorful wok vegetables with tofu or tempeh and noodles

Colorful wok vegetables with tofu or tempeh and noodles. Simple and delicious!

Tofu and tempeh, both popular meat substitutes with roots in Asian cuisine, are nutritious and versatile plant-based protein sources gaining global popularity. Tofu, also known as soy cheese, is made by coagulating and pressing soy milk, forming a neutral base that absorbs the flavors of the dishes it’s prepared with. It has a soft texture and is rich in protein, iron, and calcium.

Tempeh, originating from Indonesia, results from the fermentation of soybeans, imparting a nutty flavor and firm texture. Not only an excellent source of protein, but the fermentation process also enhances digestibility and nutrient absorption.

Both foods are versatile, suitable for grilling, frying, steaming, or adding to stir-fries and salads. They are also rich in essential amino acids and low in saturated fats. Tofu and tempeh fit well into various dietary patterns, including vegetarian and vegan diets, providing a flavorful and nutritious way to increase protein intake while contributing to a more sustainable food production.

What you need for colorful wok vegetables with tofu or tempeh (for 2 people)

120 gram buckwheat pasta (nature store) or possibly unpolished rice
200 grams tofu or tempeh, cut into thin strips
1 teaspoon of coconut fat / butter for baking
1 red onion, peeled and cut into large strips
1 garlic clove, peeled and cut into fine pieces
1 yellow + 1 red pepper, seeds removed and cut into cubes
1/2 bowl of snow peas
1 tablespoon of soy sauce
1 tablespoon of lime juice
1 teaspoon of sesame seeds
fresh coriander

Bowl of noodles, tofu and vegetables with chopsticks.

How to make it

Cook the buckwheat pasta. Mix the soy sauce with the lime juice in a glass. Heat a wok pan with a little butter / coconut fat and fry the tofu / tempeh for a short while. They must not be fully cooked yet. Remove from the pan and set aside. In the same pan: fry the onions and the garlic, add the peppers and stir for 1 minute. Then add the snow peas and wok for another minute (if it gets too dry, add a dash of water in between). Pour the soy-lime sauce into the pan, add the tofu or tempeh on top and mix everything together. Spread over 2 bowls and serve with the sesame seeds and coriander leaves on top. Enjoy these colorful wok vegetables with tofu or tempeh and noodles

All recipes from bbb health boutique are tasty, healthy and plant-based. Here you will find an overview of all our delicious recipes.

< Back