Lemongrass Tempeh Noodle Bowl

PREP. Preheat oven to 350F. Line baking sheet with parchment paper or silicone liner. Smash end of lemongrass and thinly slice the white parts. Discard the tough green stems. Mince garlic. Cut tempeh into 8 slices. Shred cabbage. Shred carrot. Chop cilantro. Cut lime in half. Reserve one half for serving. Zest and juice the other half. Slice snap peas into half.

MARINATE TEMPEH. Place tempeh in wide and shallow dish. Pour over 2 tbsp of soy sauce and half of the lemongrass. Let soak until most of the soy sauce has been absorbed, about 15 minutes.

MAKE SLAW. Add cabbage, carrot, cilantro, sesame oil, 1 tsp maple syrup, juice of ½ lime, and a good pinch of salt to a medium bowl. Mix well. Massage slightly to soften cabbage. Place in fridge to set while you make the rest of the components.

MAKE BREADING. Place cornstarch, nutritional yeast, lime zest, and garlic powder on a plate. Mix well. Coat each piece of tempeh on all sides with mixture. Place on baking sheet.

COOK TEMPEH. Place baking sheet with tempeh in preheated oven. Cook until crispy on all sides, about 10 minutes.

SOAK NOODLES. If using mung bean or rice vermicelli, soak in boiling hot water until softened, about 10 minutes. Drain and rinse with cool water.

MAKE SAUCE. Add remaining 2 tbsp soy sauce, 2 tbsp maple syrup, and 2 tbsp vegetable broth to a small bowl. Mix well until combined.

COOK TEMPEH IN SAUCE. Heat a pan over medium heat. Add a touch of oil. Add lemongrass and garlic. Cook until garlic is slightly browned and both aromatics are fragrant, about 2 minutes. Add cooked tempeh pieces. Pour over sauce. Reduce heat to low. Simmer until sauce thickens. Flip tempeh so that both sides are coated. Remove from heat.

SERVE. Place one serving of noodles in a bowl. Add a generous spoon of slaw to one side and half of the snap peas to the other side. Top with 4 pieces of tempeh. Drizzle with remaining sauce in pan, sprinkle with cilantro, and serve with remaining half lime. Repeat with second bowl.