This Tempeh With Noodles Recipe is a great vegetarian option for lunch or dinner.
Cut three cups of tempeh into 1/2 inch cubes. Saute the cubes in oil in a skillet — stirring occasionally — until they're golden brown on all sides . . . then add one-third cup of water to the skillet, cover, and steam the tempeh cubes on a low flame until all the water is gone. Set the tempeh aside.
Chop one bell pepper and one medium onion into small pieces and saute the pieces in oil until the onion bits are transparent. Add a dash of garlic powder and one-half teaspoon of oregano. Combine the sauteed vegetables with the tempeh.
Now boil enough noodles to make three cups, heat a small amount of oil in a skillet, and fry the noodles until they're slightly brown. Add the tempeh and vegetables to the noodles and stir. Season with soy sauce to taste.
Copyright, 1977 The Farm, Summertown Tennessee, U.S.A. All rights reserved. Publication in THE MOTHER EARTH NEWS® by permission.
Read more about making and cooking tempeh: How to Make and Cook Tempeh.
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