September 22, 2022

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Spicy Peanut Squash Noodles w/ Seared Tempeh and Celery

 

recipe by Meredith Baird Figone

You can use sweet potato or butternut squash to make the noodles on a spiral slicer. (I love the Benriner Japanese Slicer, and it lasts forever) 

Use the necks of 2 medium sized squash, or 4 medium sweet potatoes 
The noodles can be sauteed, in a little olive oil + ginger and garlic. Or if you prefer, they can be served raw! 
SPICY PEANUT SAUCE//
1/2 cup crunchy peanut butter 
1/3 cup rice vinegar
1/4 cup soy sauce
1/4 cup water 
2-3 tbsp sriracha (adjust for spiciness!) 

Whisk all ingredients together until smooth! 
SEARED TEMPEH//
2 8oz blocks of tempeh cut into 8 triangles 
Heat 2-3 tbsp olive oil in a cast iron pan
Once the oil is hot, sear the tempeh for about 5 minutes on each side. Sprinkle with sea salt. 
GARNISH + CRUNCH// 
 
4 stalks celery, diced. Remove leaves for garnish
Chopped peanuts
Fresh chives 
TO SERVE//
 
Toss the noodles with half of the sauce, and chopped celery. Serve with 2-3 pieces of tempeh. Drizzle with more sauce, and garnish generously with peanuts and chives! 

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