Asian Pasta With Spicy Tempeh
  • 1/4cup soy sauce
  • 3tablespoons rice vinegar
  • 2tablespoons sesame oilplus 1/4 teaspoon
  • 1tablespoon sugar
  • 2-3teaspoons Chinese chili paste with garlic
  • 8ounces tempehmixed grain
  • 1/4cup slivered almonds
  • 3/4pound dried angel hair pasta
  • 1/2pound fresh or frozen snap peas
  • 1/4cup chopped fresh cilantro
  • 1/4cup thinly sliced green onions
  1. Bring 3 quarts water to a boil over high heat. In a large, wide serving bowl, mix soy sauce, vinegar, 2 tablespoons sesame oil, sugar and chili paste. Cut tempeh into 1-inch cubes; place in soy mixture and toss gently to coat all sides.
  2. In a medium skillet over medium heat, toast almonds in 1/4 teaspoon sesame oil until golden, 3-4 minutes. Set aside. Remove tempeh from the serving bowl with a slotted spoon; using the same pan, cook tempeh, turning, until cubes are browned, about 5-8 minutes. While the tempeh cooks, wash peas and chop cilantro and green onions. When cubes are toasted, return tempeh to serving bowl.
  3. Stir pasta into the boiling water and cook, uncovered, 2 minutes. Stir in peas and cook 1 minute longer. Drain well. Transfer hot pasta to serving bowl with tempeh and sauce; toss. Add cilantro and green onions; toss. Sprinkle with nuts and serve.
Recipe Notes
Nutrition Facts
Asian Pasta With Spicy Tempeh
Amount Per Serving
Calories 562
* Percent Daily Values are based on a 2000 calorie diet.

Calories 562,Fat 17,Perfat 26,Cholesterol 0,Carbo 80,Protein 27