- Prep Time
- 25 mins
- Total Time
- 5 mins
- Serves
- 4
Ingredients
- 45
- maple syrup
- ml
- 30
- tamari
- ml
- 10
- freshly grated ginger
- ml
- 15
- lime juice
- ml
- 5
- sambal oelek
- ml
- 5
- sesame oil
- ml
- 15
- olive oil
- ml
- 1 226
- tofu noodles
- g pack
- 1
- block smoky maple bacon tempeh
- 1/2
- dragon fruit (pitaya)
- 1
- yellow sweet pepper,
- 250
- store-bought grated beets
- ml
- 250
- store-bought grated carrots
- ml
- 60
- coriander, chopped
- ml
- 60
- coarsely chopped salted peanuts
- ml
Directions
- Step 1
- Combine the maple syrup, tamari, ginger, lime juice, sambal oelek, sesame oil and 15 ml (1 tbsp) of olive oil. Set aside.
- Step 2
- Drain and blot the tofu noodles and transfer them to the dressing. Set aside.
- Step 3
- Heat 5 ml (1 tsp) of olive oil in a skillet over medium-high heat and brown the tempeh for two minutes on each side. Set aside.
- Step 4
- Peel and slice the dragon fruit. Then cut each slice in two to make quarters.
- Step 5
- Lift the noodles with tongs, making sure to grab excess dressing. Place the noodles in the centre of the bowls.
- Step 6
- Distribute the strips of yellow sweet pepper, beets, carrots, tempeh, dragon fruit and coriander around the noodles.
- Step 7
- Pour the rest of the dressing over the vegetables and garnish with peanuts.
