Spicy Tempeh Stir Fry with Ramen Soup

This spicy, citrusy, and fragrant Thai-inspired dish uses ingredients typically found in Thai cooking, such as lemongrass and lime leaves. Marinate the tempeh overnight for a deeper flavor.

Spicy Tempeh Stir Fry with Ramen Soup

This spicy, citrusy, and fragrant Thai-inspired dish uses ingredients typically found in Thai cooking, such as lemongrass and lime leaves. Marinate the tempeh overnight for a deeper flavor.

Course

Main
Prep time

20 Mins
cook time

20 Mins
servings

4
Author

@sncxkitchen

Ingredients

3 tbsp low sodium tamari
1 tbsp cooking wine/cooking sake
2 tbsp agave or preferred sweetener
½ tbsp avocado oil or preferred vegetable oil
½ tbsp sesame oil
2 garlic cloves, finely minced
½ tsp black pepper
8 oz unflavored tempeh
1 tsp low sodium tamari
1 tsp agave or preferred sweetener
1 tsp lime juice
1 tsp water
½ tsp vegan oyster flavored sauce
½ tsp gluten-free dark soy sauce (optional)
1-1½ tbsp avocado oil or preferred vegetable oil
4-6 dried or fresh Thai bird’s eye chili
¼ large red onion, sliced
10 lime leaves, chiffonade
3 garlic cloves, finely minced
½ red bell pepper, sliced
1 lemongrass stalk, white part only, grated
4 whole lime leaves
4 Lotus Foods Tom Yum Rice Ramen Noodle Soup
cilantro, for garnish

product used in the recipe

Tom Yum Rice Ramen Noodle Soup

1

To make the tempeh marinade, whisk the first 7 ingredients until well combined.
2

Slice tempeh, boil for ~8 – 10 mins, drain and crumble. Place in a food container, pour over the marinade, mix until well combined. Cover and refrigerate, preferably overnight. Remove from refrigerator and bring to room temperature.
3

Prepare stir fry seasoning by combining tamari, agave, lime juice, water, and dark soy sauce, if using. Set aside.
4

Add tempeh to a large pan over a medium heat and sauté until golden brown. Remove and set aside. Clean pan.
5

Add avocado oil to the same pan over a medium heat. Add chili and sauté until fragrant but not burnt.
6

Add onion, lime leaves and garlic. Sauté until fragrant.
7

Add pepper and lemongrass. Sauté until pepper is slightly cooked.
8

Add tempeh and whole lime leaves. Sauté and toss all ingredients together until well combined.
9

Add stir fry seasoning. Toss until well combined, then remove from heat.
10

Prepare soup cups according to directions on package.
11

Divide noodle soup between serving bowls and top with stir fry. Garnish with cilantro and serve immediately.