This noodle bowl has it all — crisp, colorful veggies, caramelized tempeh, and saucy noodles. It’s packed with nutrients, flavor, and a variety of textures. This recipe calls for tempeh, but tofu would also work well as a substitute. Tempeh is the fermented version of tofu. It’s a good source of protein, B vitamins, fiber, and probiotics.

If you have a few minutes to spare, I recommend steaming the tempeh for 10-15 minutes (small pieces for 10 minutes, large block for 15 minutes). The steaming process removes the subtle bitterness of tempeh and softens it, allowing marinades to absorb more effectively. I added small pieces of roasted sweet potato, which added even more flavor and creaminess to the bowl. Feel free to switch up the veggies. Radishes, peppers, and leafy greens would all be delicious additions!

Get the Recipe: Tempeh Rice Noodle Bowl in Peanut Sauce