Tempeh Khao Soi

Steps

1. 1

   Start by cutting the tempeh into bite-size cubes or triangles.

2. 2

   In a large bowl, prepare the marinade by combining the cashew butter, soy sauce, maple syrup, sesame oil, and cumin. If the marinade is too thick, add 1-2 tbsp water.

3. 3

   Add the diced tempeh to the marinade bowl and stir to coat. Let marinade for at least 30 minutes, or overnight.

4. 4

   Heat a tablespoon of oil in a large saucepan. Add shallot, garlic, and ginger and cook until soft, about 5 minutes. Stir in the red curry paste and cook for another minute, stirring regularly to make sure it doesn't stick to the bottom.

5. 5

   Add the coconut milk, vegetable broth, soy sauce, coconut sugar, turmeric, and dried shiitake. Place the seaweed in an empty tea bag or tea ball, this way it will be easier to remove later. Add it to the saucepan.

6. 6

   Bring to a light boil and let simmer for 12-15 minutes. Remove from heat, discard the seaweed tea bag, and shiitake. Stir in the lime juice. Taste and adjust the seasonings if needed. Cover and set aside while you cook the tempeh and noodles.

7. 7

   Tempeh: heat a tablespoon of oil in a skillet over medium heat. Once hot, add the tempeh and cook until it starts to brown, stirring regularly. Deglaze the skillet with the remaining marinade, and remove from heat.

8. 8

   Noodles: Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain.

9. 9

   To serve: Divide the noodles between serving bowls, pour 3/4 cup of the coconut soup, and top with tempeh, fresh cilantro, peanuts, and a drizzle of lime juice.

10. 10

    Khao soi will keep for up to 4 days in the refrigerator.