Raw Pad Thai With Tempeh

A gorgeous and simple recipe created by guest blogger @thesoulspoon

This is such a gorgeous sauce, so easy to make and the ground Tempeh gives such a nice contrast to the sweet-sourness of the sauce. The earthy flavour of the Tempeh and texture is perfect with the crunchy veg. Enjoy this dish hot or cold!

Sauce makes enough for 2:

  • Garlic powder 1/2 tsp
  • Half a lemon juice
  • 1.5 tbsp peanut butter
  • 1 tbsp tamari
  • 1 tbsp honey
  • 2 tbsp hot water
  • Handful of ground flash fried Tempeh.

Finely chop fresh ginger if you want to give it a bit of a kick  (optional) 
Peanuts to crumble on top
Sesame seeds

Mix all of the above ingredients together, with a spoon or whisk, until the sauce is thick and smooth. It should be slight runny. Taste and add more lemon or flavour to your liking!

Add the sauce to spiralised veggies of your choice such as courgette and carrot or chopped veg like broccoli, pepper and carrots. You can eat it raw, or gently fry the veg in coconut oil until it softens to your liking, and add the sauce at the end and cook for a minute or so. 

Impulse Tempeh