Peanuty Tempeh Pasta Stirfry

By á-1845

Ingredients

• You need:
• * 4 oz tempeh*
• * 1.5 oz whole grain or vegetable rotini (~1 cup pasta, cooked)
• * ~1 cup green & red peppers
• * ~3 cups spinach, chopped coarsely with stems removed
• * 1 green onion, whites only
• * 1 clove garlic
• * 1 tsp peanut oil
• * 1/3 cup tomato salsa
• * 1/3 cup water
• * 1 tbsp peanut butter
• * red pepper flakes, to taste
• * 1 tbsp dry roasted unsalted peanuts, chopped (Optional)
• * salt & pepper
• (*Tofu, seitan or cooked chicken would probably work but I love the nutty flavour of tempeh when paired with a peanut-based sauce)

Details

Servings 2

Preparation

Step 1

To do:

* Boil water in a saucepan. Place tempeh block in the boiling water for 10-15 mins. Remove & pat dry with paper towels. Cut into small cubes.
* Boil fresh water again and make pasta as usual.
* In the meantime, combine salsa, water, peanut butter & red pepper flakes in a blender. Blend & set aside.
* In a large frying pan, heat peanut oil. Add tempeh & peppers. Saute for ~5-7 mins, until they start to get soft.
* Add green onion & garlic. Saute for ~1 min.
* Reduce heat and add spinach. Stir frequently until it's all wilted.
* Add cooked and drained pasta to the frying pan and then top everything with the peanut butter-salsa mixture. Simmer for a few mins until sauce is warmed. Season with salt & pepper.
* Serve with chopped peanuts sprinkled on top