Preheat oven to 400F on convection mode. Cut tempeh block into 1/2 inch pieces. Toss with 1tbsp soy sauce and 1tbsp nutritional yeast. Bake for 25 minutes.
Meanwhile, bring a pot of water to boil for noodles. In a wok, sautee 1 cup of finely chopped kimchi, 2 tbsp and gochujang for 4 minutes until kimchi is a bit softened. Put in 1 cup of broth and cook until it's a bit thickened, about 4 more minutes. Cook noodles (whole wheat linguine is great, about half a packet) according to al dente directions, then drain and put into the sauce, toss. Put in the crispy tempeh at the last moment, top with sesame seeds, a little sesame oil, and chopped scallions.
Note: Ben finds this a little salty. Replace some of the gochujang with tomato paste if you want it less salty.
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