Tempeh and Broccoli Noodles: Less Than 6 Ingredients Recipe

I'm starting something new 'round here: recipes with 6 or less ingredients.

While I love cooking complicated dishes that make me extend further as a chef I do not believe that it should be an everyday thing. No no.

Many foods sing and shine in simplicity. The flavors are enhanced instead of hidden. Your taste buds adapt to simplicity and you can begin to really appreciate the full rich flavors of wonderful wholesome healthy foods.

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For this dish you want to find the best broccoli in the store or at your local farmers market. You want vibrant organic beautiful broccoli.

The tempeh I buy from a local organic manufacturer but any wholesome fresh (check the package!) tempeh will be wonderful here. f you are afraid of tempeh I am asking you to give it another chance. Here we simmer it for a time so that it releases any bitter flavors and really opens up to the seasoning. 

 

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If you are anything like me you are thinking "I'm going to add this and that and this and that and THIS - THEN I will like it." I know the feeling. Take a deep breath and trust. Try it simple. Then add later. This is a recipe that is made to be built upon, sure. It is also a recipe for quick lunches or dinners, for nights on the couch, it's a dinner for uncomplicated company and for filling up little bellies before storytime.

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Tempeh and Broccoli Noodles

serves 4

  • oz wide rice noodles (fettuccine width - whole wheat fettuccine would also work)
  • 8 oz tempeh, cubed
  • 2 large heads broccoli, cut into florets and stems peeled and cut into bite sized pieces
  • 2 teaspoons toasted sesame oil (I buy cold pressed from Trader Joe's)
  • 3 Tablespoons reduced sodium tamari (or soy sauce or braggs liquid aminos)

Bring a large pot of water to a boil over high heat. Once boiling add the rice noodles and cook as directed on the package (usually 7-8 minutes cooking time for this width.) Drain noodles and set aside.

While the noodles are cooking bring 2 cups of water to a boil over high heat in a large nonstick skillet. Add in the tempeh and let it simmer for 5-6 minutes. Add in the broccoli and let simmer for an additional 2-3 minutes, or until tender crisp.

Drain the water from the pan and place back over high heat with the broccoli and tempeh. Add in 3 Tablespoons of water and 3 Tablespoons of tamari. Quickly stir fry the tempeh and broccoli until the tempeh begins to lightly brown. Add the drained noodles and toss. Cook for 2 more minutes. 

Remove from the heat and stir in the toasted sesame oil. erve and enjoy. 

Want to add something? This stuff is awesome as it is and I encourage you to try to eat it simply to enjoy all of the flavors but you could always add one or more of these: sesame seeds, grated ginger, sliced garlic, sliced green onions or my favorite plus one to any dish: sriracha.

Nutritional information per serving : Serving size:   1/4 recipe

7 WWPointsPlus  369 calories, 8g total fat, 0mg cholesterol, 58g carbohydrates, 11g fiber, g sugar, 18g protein

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