Peanut Noodle Tempeh

I've been making this as a quick weeknight dinner, as it's both easy and filling. To make it even faster, I've been relying on a bottled peanut sauce from Williams and Sonoma that I recently bought (ah, the luxuries of wedding gift certificates), but you can make your own, or use this one from Epicurious, which I've been pleased with (omitting the tomato paste—which I think is just weird): Peanut Sauce.


1 package 3 grain Tempeh, cubed into 1 inch pieces
2 tbps. tamari
8 oz cooked linguini
1 red pepper, cut into chunks
2 carrots, julienned (I have a cool julienne peeler from W&S that makes this a breeze)Peeler
1/2 bunch cilantro, finely chopped
1/4 cup slivered almonds
Spicy peanut sauce, to taste

Directions: Place carrots and cilantro in large bowl; add drained pasta (still warm). Meanwhile, cook tempeh in nonstick skillet with small amount of oil until brown on all sides, add 2 tbsp. tamari and cook 10 seconds longer; add tempeh to bowl with pasta. Add red peppers to skillet and cook until heated through and starting to soften, about 2 minutes. Add to bowl, top with peanut sauce, almonds, and toss.




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