Imported from Instagram

Creamy Tofu Sauce & Chili Crisp Tempeh Ramen Noodles

Name: Creamy Tofu Sauce & Chili Crisp Tempeh Ramen Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 1 pack Tempeh (crumbled; pack size not specified); 1 tbsp Neutral oil; 1 tbsp Chili crisp oil; 0.5 tbsp Ginger (minced); 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Black sesame seeds; 0.5 tbsp Maple syrup (for tempeh); 0.5 tsp Chili flakes; Salt (to taste); 1 block Silken tofu (block size not specified); 1.5 tsp Lemon juice; 1 tbsp White miso paste; 1 tbsp Nutritional yeast; 1 tbsp Hummus; 1 tbsp Maple syrup (for tofu sauce); Salt (a pinch); Protein noodles (amount not specified; cook according to package instructions); Hot water (save some from cooking the noodles; use to smooth the sauce if needed); Chili oil (extra, optional, for serving)

Recipe by Macie @plantbasedmace_ · Instagram

Imported by Blak Rabbit on SeeMeCook

Protein noodles topped with a smooth, creamy miso-tofu sauce and crispy tempeh coated in chili crisp, ginger, and maple syrup. Save a little noodle water to loosen the sauce if needed.

2 servings30 minEast Asian

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Ingredients

1 pack Tempeh (crumbled; pack size not specified)
1 tbsp Neutral oil
1 tbsp Chili crisp oil
0.5 tbsp Ginger (minced)
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Black sesame seeds
0.5 tbsp Maple syrup (for tempeh)
0.5 tsp Chili flakes
Salt (to taste)
1 block Silken tofu (block size not specified)
1.5 tsp Lemon juice
1 tbsp White miso paste
1 tbsp Nutritional yeast
1 tbsp Hummus
1 tbsp Maple syrup (for tofu sauce)
Salt (a pinch)
Protein noodles (amount not specified; cook according to package instructions)
Hot water (save some from cooking the noodles; use to smooth the sauce if needed)
Chili oil (extra, optional, for serving)

Steps

1
Crumble the tempeh into small pieces.
2
Heat the neutral oil in a pan over medium-high heat. Add the crumbled tempeh and cook, stirring occasionally, until golden brown and crispy.
3
Add the chili crisp oil, minced ginger, garlic powder, onion powder, black sesame seeds, maple syrup, chili flakes, and salt to the pan. Toss to coat the tempeh, then cook for another 2–3 minutes until coated and slightly caramelized.
4
Add the silken tofu, lemon juice, white miso paste, nutritional yeast, hummus, maple syrup, and a pinch of salt to a blender. Blend until completely smooth and creamy.
5
Taste the tofu sauce and adjust the salt as needed.
6
Cook the protein noodles according to the package instructions. Save some hot cooking water before draining; use it to smooth the sauce if needed.
7
Put the cooked noodles in a bowl and top with the tofu sauce and crispy chili tempeh. Add extra chili oil if desired.

Notes

The source does not specify the noodle quantity, package size for the tempeh, block size for the tofu, serving yield, or exact amount of optional finishing chili oil. Serving estimate and prep/cook times are approximate.