Tempeh Pad Thai with Broccoli and Corn
By Dani Taylor
6 ounces dry brown rice pad Thai noodles
1 tablespoon brown sugar
1 tablespoon Sriracha hot sauce
1 tablespoon tamarind concentrate
1 1/2 tablespoons coconut oil
6 ounces tempeh, cut into bite-size strips
2 large garlic cloves, sliced
2 cups chopped cabbage
1/2 medium red bell pepper, thinly sliced
3 green onions, thinly sliced
1/4 cup (5g) chopped cilantro
1 lime, cut into quarters
Prepare the noodles according to package instructions, erring on the side of slightly underdone (the noodles will continue to cook when stir-fried). Drain, rinse with cool water and set aside.
In a small bowl, combine 2 tablespoons of hot water with the brown sugar, Sriracha, and tamarind. Stir and set aside.
Heat the coconut oil over medium-high heat in a wok or large, nonstick sauté pan. Add the tempeh and stir-fry until browned in places, 2 minutes. Add the garlic and stir-fry until fragrant, 20 seconds. Add the cabbage and bell pepper and stir-fry until the cabbage is wilted and tender for 2 minutes.
Add the noodles and sauce mixture to the wok and stir-fry everything together until the noodles sear in places, 1–2 minutes. Add the green onions and toss to combine. Divide the noodles among 4 bowls and sprinkle with the cilantro. Serve with lime wedges on the side.
Makes 4 servings.
Nutrition per serving. 350 calories, 46g carbohydrates, 13g fat, 17g protein.