Name: Sweet Spicy Tempeh Garlic Curry Noodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2-3 servings
Ingredients: 380 g block tempeh; 1 small red onion (diced); 1 green chili (sliced thinly); 1 tsp minced garlic; 5 tbsp kecap manis; 5 tbsp water; 1/8 tsp ground white pepper; 1 tbsp chili sauce; 1/2 tbsp corn starch; 1 tbsp room temperature water; 2 ramen bricks (or 140g bundle of wheat noodles); 2 tbsp neutral oil

Sweet and Spicy Tempeh with Garlic Curry Noodles isn’t just a meal; it’s an explosion of flavor that will ignite your taste buds and leave you craving more. This dish has rapidly become a go-to for so many of us, and it’s easy to see why. It masterfully balances the delightful chegrape juicess of pan-fried tempeh with the rich, aromatic embrace of a fragrant garlic curry sauce, all tossed with perfectly cooked noodles. What truly makes the Sweet and Spicy Tempeh with Garlic Curry Noodles so special is its incredible versatility and its ability to deliver complex, satisfying tastes with surprisingly straightforward preparation. Whether you’re a seasoned vegan cook or simply looking for a vibrant, plant-based meal that packs a serious punch, this recipe is guaranteed to impress. Get ready to discover your new favorite weeknight wonder!

Ingredients:

380 g block tempeh
450 g extra firm tofu (pressed and drained)
Neutral oil (for panfrying)
1 small red onion (diced)
1 green chili (I used siling haba, you can substitute with jalapeno or serrano pepper for similar heat, sliced thinly)
Salt (to taste)
1 tsp minced garlic
5 tbsp kecap manis (Indonesian sweet soy sauce)
5 tbsp water
1/8 tsp ground white pepper
1 tbsp chili sauce (I used sriracha, adjust according to desired spice level)
1/2 tbsp corn starch
1 tbsp room temperature water
2 ramen bricks (or 140g bundle of wheat noodles)
2 tbsp neutral oil

Preparing the Tempeh

Step 1: Cut and Marinate the Tempeh

Begin extract by preparing your tempeh. If you’re using the 380g block, cut it into bite-sized cubes, about 1-inch in size. This will ensure even cooking and allow the marinade to penetrate nicely. In a medium bowl, combine the cubed tempeh with 3 tablespoons of the kecap manis, 2 tablespoons of water, the 1/8 teaspoon of ground white pepper, and half of the minced garlic (about 1/2 teaspoon). Gently toss everything together to coat the tempeh evenly. Let this marinate for at least 15-20 minutes, or longer if you have the time. The longer it marinates, the deeper the flavor will be. While the tempeh is marinating, you can move on to preparing the chili sauce mixture.

Step 2: Make the Spicy Sauce Base

In a small bowl, whisk together the remaining 2 tablespoons of kecap manis, the remaining 3 tablespoons of water, the remaining 1/2 teaspoon of minced garlic, and the 1 tablespoon of chili sauce. This mixture will form the core of our sweet and spicy glaze. If you prefer a milder dish, start with less chili sauce and add more to your taste after this initial mixture is made. This is also where you’ll incorporate the salt; add a pinch of salt to taste now, keeping in mind that kecap manis is already quite savory. Set this sauce mixture aside.

Cooking the Tempeh

Step 3: Pan-Fry the Tempeh to Perfection

Heat approximately 2-3 tablespoons of neutral oil in a large non-stick skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the marinated tempeh to the skillet in a single layer. Avoid overcrowding the pan, as this will steam the tempeh instead of frying it, preventing it from achieving that delicious crispy exterior. You may need to cook the tempeh in batches. Fry each side for about 3-4 minutes, or until it’s golden brown and has developed a nice crisp texture. As each batch is done, remove it from the skillet and place it on a plate lined with paper towels to drain off any excess oil. This step is crucial for achieving that satisfying textural contrast.

Building the Flavor Profile

Step 4: Sauté Aromatics and Thicken Sauce

In the same skillet you used for the tempeh (you can drain off most of the oil, leaving about 1 tablespoon), add the diced red onion and the thinly sliced green chili. Sauté these over medium heat for 2-3 minutes until the onion starts to soften and become translucent. This is when you’ll add the cornstarch slurry. In a separate tiny bowl, whisk together the 1/2 tablespoon of corn starch with the 1 tablespoon of room temperature water until it’s completely smooth and no lumps remain. Pour this slurry into the skillet with the onions and chilies, stirring constantly. This will help thicken the sauce that we’ll be adding next.

Step 5: Glaze and Combine

Now, pour the prepared sweet and spicy sauce mixture (from Step 2) into the skillet with the softened onions and chilies. Stir everything together well, allowing the sauce to bubble and thicken further as it cooks for about 1-2 minutes. Once the sauce has reached your desired consistency – it should be thick enough to coat the back of a spoon – return the pan-fried tempeh back into the skillet. Toss the tempeh gently to coat it thoroughly in the glossy, sweet and spicy glaze. Let it cook for another minute, allowing the flavors to meld and the tempeh to absorb some of that delicious sauce. Taste and adjust seasoning if necessary, adding a bit more salt or chili sauce to suit your preference.

Preparing the Noodles

Step 6: Cook the Noodles

While the tempeh is getting its final glaze, bring a pot of water to a boil for your noodles. Add the 2 ramen bricks or bundle of wheat noodles to the boiling water. Cook them according to the package instructions, usually about 3-5 minutes, until they are al dente. It’s important not to overcook them, as they will continue to cook slightly when combined with the sauce. Once they are perfectly cooked, drain them well. In a separate clean skillet or wok, heat the 2 tablespoons of neutral oil over medium heat. Add the drained noodles to the hot oil and toss them around for about 1-2 minutes. This step helps to prevent the noodles from clumping together and gives them a pleasant texture.

Final Assembly

Step 7: Serve and Enjoy

To serve, divide the garlic curry noodles among serving bowls. Spoon the generous portions of the glazed sweet and spicy tempeh over the top of the noodles. Make sure to get plenty of that rich sauce onto the noodles as well. You can garnish with a few extra slices of green chili if you like a bit more heat, or some fresh cilantro if you have it on hand for a touch of freshness. This dish is best served immediately while everything is hot and the textures are at their finest. The combination of the tender yet slightly crisp tempeh, the flavorful sauce, and the savory noodles creates a wonderfully satisfying meal.

Conclusion:

And there you have it – your very own batch of Sweet and Spicy Tempeh with Garlic Curry Noodles! This recipe is a delightful fusion of textures and flavors, offering a satisfying and nutritious meal that’s surprisingly simple to whip up. The sweet and spicy glaze on the tempeh perfectly complements the aromatic garlic curry noodles, creating a truly addictive combination. Don’t be afraid to adjust the spice level to your preference; that’s the beauty of home cooking! This dish is fantastic on its own, but consider serving it with a side of steamed broccoli or a crisp cucumber salad for an extra burst of freshness. Experiment with different vegetables like bell peppers or snap peas, or even add a sprinkle of toasted sesame seeds for added crunch. I hope you enjoy making and devouring this fantastic meal as much as I do! Get creative and make it your own – you can’t go wrong!

Frequently Asked Questions:

Can I make this recipe ahead of time?

Yes, you can! The tempeh can be cooked and glazed a day in advance and stored in an airtight container in the refrigerator. The noodles are best cooked fresh, but you can prepare the curry sauce base beforehand. Reheat the tempeh gently on the stovetop or in the microwave before tossing with the freshly cooked noodles and sauce.

What if I don’t have tempeh? Can I use tofu or chicken instead?

Absolutely! While tempeh offers a unique texture and nutritional profile, firm or extra-firm tofu that has been pressed well will also work beautifully. For a non-vegetarian option, thinly sliced chicken breast or thighs would be a delicious substitute. Adjust cooking times accordingly for these alternatives.

How can I make the “spicy” part spicier?

To increase the heat, you can add more chili flakes or a pinch of cayenne pepper to the glaze. A finely chopped fresh chili pepper, like a Thai bird’s eye chili, can also be added when sautéing the garlic and gin extractger for the noodles. Start with a small amount and taste as you go!