THEME: Cold Noodles with Tempeh

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Jamie R

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Jun 13, 2010, 8:04:46 PM6/13/10

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Cold Noodles with Tempeh
Source: ChristinaCooks.com

8 ounces Mori-Nu firm tofu, boiled for 5 minutes, drained
1/3 cup sesame tahini
juice of 1 lemon
1 teaspoon Suzanne's Specialties brown rice syrup
Kikkoman organic soy sauce
1/2 bunch parsley
Pearl Unsweetened or Original soymilk
8 ounces cooked udon noodles

tempeh:
6 tablespoons avocado oil
2 tablespoons Kikkoman organic soy sauce
8 ounces tempeh, sliced into 1-inch triangles

In a blender, place tofu, tahini, lemon juice, rice syrup and soy
sauce to taste and puree until smooth. Slowly add soymilk and keep
pureeing to create the texture you like�remembering that a thicker
sauce will stick to the pasta better. Toss with noodles until
well-coated. Cover tightly with plastic and chill thoroughly.

While the noodles chill, fry the tempeh. Place oil and soy sauce in a
skillet over medium heat. When the oil is hot, lay tempeh in pan and
fry until golden on one side, about 2 minutes. Carefully turn tempeh
and fry on the other side until golden, about 2 minutes.

To serve, toss noodles with parsley (this also loosens the sauce) and
arrange on a shallow platter. Arrange tempeh on top of noodles and
serve immediately.