After a long week of takeout and uninspired meals, I found myself in search of something vibrant and comforting. That’s when I stumbled upon an old pantry staple: tempeh. With its nutty flavor and protein punch, it instantly sparked my creativity. Picture this: tender, pan-fried tempeh draped in a luscious, sweet, and spicy kecap manis sauce, paired with garlic curry noodles that whisper warmth and happiness.
This Sweet and Spicy Tempeh with Garlic Curry Noodles isn’t just another dish—it’s a celebration of flavors that dance on your palate! With hints of garlic and comforting spices that fill your kitchen with enticing aromas, it’s perfect for a quick dinner that’s satisfying yet full of personality. Plus, if tempeh isn’t your thing, tofu works wonderfully too, making this recipe highly versatile to suit your taste buds. Join me as we whip up this colorful, vegan delight that will impress everyone around your dinner table!
Why Love Sweet and Spicy Tempeh?
Flavor Explosion: The Sweet and Spicy Tempeh with rich kecap manis creates a sweet-savory harmony that’s unforgettable.
Quick Cooking: With simple one-pan preparation, you can whip up this dish in just 30 minutes, making it a perfect weeknight meal.
Nutrient-Packed: Loaded with high-protein tempeh or tofu, you’re not just enjoying great taste but also nourishing your body.
Versatile Substitutions: Easily swap tempeh for tofu or customize with your favorite vegetables, making it enjoyable for everyone at your table.
Comfort Food Redefined: It’s a delightful twist on traditional noodles, certain to impress family and friends while satisfying your cravings for something unique.
Don’t miss out on other delicious options like our refreshing vegan salad as a perfect side!
Sweet and Spicy Tempeh Ingredients
For the Tempeh/Tofu
• Tempeh (or Tofu!) – Use 380g of tempeh or 450g of pressed firm tofu for a creamy texture.
• Neutral Oil – Choose an oil with a high smoke point for pan-frying, enhancing crispiness.
For the Aromatics
• Red Onion – This adds a subtly sweet flavor; substitute with a yellow onion if needed.
• Green Chili (Siling Haba) – Use for mild heat; for more spice, jalapeños work great!
For the Sauce
• Minced Garlic – A must-have for an aromatic kick in this Sweet and Spicy Tempeh dish.
• Kecap Manis – The star of the show; this sweet soy sauce gives depth and flavor.
• Water – Adjusts the sauce consistency; add as needed to reach your desired thickness.
• Ground White Pepper – Adds a gentle heat; feel free to skip if you prefer a milder sauce.
• Chili Sauce (e.g., Sriracha) – Increase heat to your liking with this spicy addition.
For the Cornstarch Slurry
• Cornstarch – Combine ½ tbsp with 1 tbsp of water to thicken your sauce beautifully.
For the Garlic Curry Noodles
• Ramen/Wheat Noodles – 140g total (2 bricks or bundles) work wonderfully for a satisfying base.
• Minced Garlic – Enhances flavor and complements the curried goodness of the noodles.
• Curry Powder – Adds aromatic spices to the noodles; adjust the quantity to fit your taste.
• Additional Kecap Manis – Adds sweetness to the noodles, tying all flavors together.
• Water – A crucial ingredient for cooking your noodles to perfection.
• Salt and Pepper – Season to taste for a well-rounded flavor profile.
For the Garnish
• Chopped Scallion – Sprinkle on top for a pop of color and fresh flavor!
This Sweet and Spicy Tempeh with Garlic Curry Noodles is truly delightful and packed with flavors just waiting to be explored! Enjoy!
How to Make Sweet and Spicy Tempeh
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Prepare Tempeh/Tofu: If using frozen tempeh, thaw and slice it into ½ to 1” thick pieces. For tofu, remember to press it for 10-15 minutes before slicing to ensure a firmer texture.
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Pan-Fry: Heat a non-stick pan over medium-high heat, add neutral oil, and pan-fry the tempeh or tofu for about 3 minutes on each side until it’s golden brown. Once done, remove it and set aside.
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Make Sauce: In a bowl, combine the minced garlic, kecap manis, water, ground white pepper, and chili sauce. Mix well and adjust the taste. Don’t forget to prepare the cornstarch slurry in a separate bowl!
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Sauté Aromatics: Using the same pan, sauté diced red onion and sliced green chili in a splash of oil for around 2 minutes over high heat until fragrant.
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Combine: Pour the prepared sauce into the pan, bringing it to a simmer. Stir in the cornstarch slurry and add the pan-fried tempeh back, simmering until the sauce thickens to a delicious glaze.
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Cook Noodles: Boil the noodles according to package instructions until tender, then drain and set aside.
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Flavor Noodles: In the same pan, sauté additional minced garlic until golden. Add water, curry powder, and a bit more kecap manis to create a flavorful mixture. Toss in the cooked noodles, seasoning with salt and pepper to your preference.
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Serve: Plate the tempeh beautifully on top of the garlic curry noodles, finishing with a sprinkle of chopped scallions for that fresh touch!
Optional: Serve with fresh bok choy or snap peas on the side for a nutrient boost.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sweet and Spicy Tempeh with Garlic Curry Noodles are perfect for meal prep enthusiasts! You can marinate the tempeh (or tofu) in the kecap manis sauce for up to 24 hours in advance, giving it plenty of time to absorb those delicious flavors. Cook the garlic curry noodles and store them separately in an airtight container for up to 3 days in the refrigerator. To maintain quality, avoid mixing the noodles and sauce until you’re ready to serve, preventing sogginess. When it’s time to eat, simply reheat the tempeh and noodles, combine with the sauce once warmed, and enjoy a comforting meal with minimal effort!
How to Store and Freeze Sweet and Spicy Tempeh
Fridge: Store leftovers in an airtight container for up to 3 days. This helps maintain the flavors of the Sweet and Spicy Tempeh and prevents spoilage.
Freezer: For longer storage, freeze the tempeh and sauce together in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat the tempeh and noodles in a pan over low heat, adding a splash of water to prevent drying out, ensuring the flavors remain vibrant.
Separation: If freezing noodles, consider storing them separately from the tempeh sauce to preserve texture and avoid mushiness when you reheat.
Expert Tips for Sweet and Spicy Tempeh
- Prepping Tempeh: If tempeh has a strong smell, steam it for 10 minutes before using to mellow the flavor.
- Texture Matters: Ensure tofu is pressed well to avoid a soggy texture; this is crucial for the dish’s overall integrity.
- Sauce Balance: Adjust the sweetness of the kecap manis based on your preference; taste and tweak as needed for the best flavor profile.
- Noodle Magic: If noodles stick together, add a splash of water while tossing them to keep them flavorful and nicely coated.
- Custom Spice Levels: Feel free to increase the chili sauce to suit your heat tolerance while making the Sweet and Spicy Tempeh!
What to Serve with Sweet and Spicy Tempeh with Garlic Curry Noodles?
Brighten your dining experience by pairing this dish with vibrant, complementary sides that celebrate its bold flavors.
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Crisp Asian Salad: A refreshing mix of cabbage, carrots, and sesame dressing provides a lively crunch that beautifully balances the richness of the tempeh.
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Steamed Broccoli: Drizzled with a light soy sauce, its tender texture and earthy flavor create a nutritious and eye-catching addition to your plate.
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Spicy Szechuan Green Beans: The heat of these sautéed green beans pairs wonderfully with the sweet and spicy notes of the tempeh, adding an extra kick!
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Garlic Roasted Bok Choy: This simple side adds a mild sweetness and a satisfying char that complements the sauce’s flavors in your main dish.
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Coconut Rice: Light and fluffy with a touch of sweetness, coconut rice provides a creamy contrast to the spicy tempeh, enhancing every bite.
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Chilled Cucumber Salad: A quick and easy side with lime and mint offers a cooling effect, making the meal feel lighter and incredibly refreshing.
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Ginger Lemonade: This invigorating drink’s zingy taste perfectly matches the warm spices of your dish, making it a delightful beverage to sip alongside.
By combining Sweet and Spicy Tempeh with these sides, you create a dynamic, delicious spread that will delight everyone gathered around your table!
Sweet and Spicy Tempeh Variations
Feel free to let your creativity shine as you explore different ways to adapt this recipe to your taste!
- Tofu Swap: Use 450g of firm, pressed tofu as a delightful alternative to tempeh for a lighter texture.
- Extra Veggies: Add bell peppers or snap peas for a burst of color and nutrition, making each bite more vibrant.
- Noodle Alternatives: Try using rice noodles or udon instead of ramen for a unique twist in texture and flavor.
- Spicy Kick: For those who love heat, add a chopped Thai chili or a dash more Sriracha to elevate the spice levels.
- Herb Infusion: Introduce fresh basil or cilantro for a fragrant finish that enhances the dish’s tropical vibe.
- Nutty Crunch: Top with toasted sesame seeds or crushed peanuts for a delightful contrast in texture and a nutty flavor layer.
- Coconut Cream: Drizzle a bit of coconut cream over the finished dish to add richness and a creamy mouthfeel.
- Curry Variation: Experiment with different curry powders or even a curry paste to create unique flavor profiles that reflect your culinary preferences.
Each variation brings a new taste experience, so don’t hesitate to mix and match to discover your perfect version of Sweet and Spicy Tempeh with Garlic Curry Noodles!
Sweet and Spicy Tempeh with Garlic Curry Noodles Recipe FAQs
What’s the best way to select ripe tempeh or tofu?
Absolutely! When selecting tempeh, look for a package that is not past its expiration date and has a firm texture. It should be a nice light brown color without dark spots all over. For tofu, choose firm or extra-firm varieties that have been pressed and drained for the best results.
How should I store leftovers of Sweet and Spicy Tempeh?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. This keeps the flavors fresh and prevents the tempeh from drying out. When reheating, do so gently over low heat with a splash of water to keep everything moist and delicious!
Can I freeze Sweet and Spicy Tempeh?
Yes! You can freeze the tempeh and sauce together in an airtight container for up to 3 months. To thaw, simply place it in the fridge overnight. When you’re ready to enjoy it, gently reheat in a pan over low heat, adding a splash of water if necessary to maintain moisture.
What if my sauce is too thin or too thick?
If your sauce turns out too thin, simply let it simmer a bit longer to reduce and thicken. If it’s too thick, add a little more water or kecap manis while simmering until you reach your desired consistency. It’s all about adjusting to your taste, so don’t hesitate to experiment!
Are there any dietary considerations for Sweet and Spicy Tempeh?
Yes! This recipe is naturally vegan and plant-based, making it a great choice for those avoiding animal products. If you have allergies, check for soy allergies, as tempeh and tofu are soy-based. Additionally, if serving to pets, be careful with seasonings like garlic and onion, as they can be harmful to certain animals.
Can I substitute tempeh for another ingredient?
Very! Tofu works wonderfully as a substitute for tempeh if you’re unsure about the latter. You may also incorporate assorted vegetables to add flavor and nutrition—think bell peppers, snap peas, or broccoli—for a colorful and diverse dish.
Sweet and Spicy Tempeh with Garlic Curry Noodles Delight
Ingredients
Equipment
Method
- If using frozen tempeh, thaw and slice it into ½ to 1” thick pieces. For tofu, press for 10-15 minutes before slicing.
- Heat a non-stick pan over medium-high heat, add neutral oil, and pan-fry the tempeh or tofu for about 3 minutes on each side until golden brown. Remove and set aside.
- In a bowl, combine minced garlic, kecap manis, water, ground white pepper, and chili sauce. Mix well and adjust taste. Prepare the cornstarch slurry in a separate bowl.
- Using the same pan, sauté diced red onion and sliced green chili in a splash of oil for around 2 minutes until fragrant.
- Pour the prepared sauce into the pan, bring to a simmer. Stir in the cornstarch slurry and add the pan-fried tempeh, simmering until the sauce thickens.
- Boil the noodles according to package instructions until tender, then drain and set aside.
- In the same pan, sauté additional minced garlic until golden. Add water, curry powder, and more kecap manis; toss in the cooked noodles, seasoning with salt and pepper.
- Plate the tempeh on top of the garlic curry noodles, finishing with chopped scallions for garnish.