Recipe from The Talleygram, March 1, 2006

Singaporean Tempeh/Tofu Noodles

Yield:  6 - 8 Servings          Difficulty: Medium

Chef’s Notes:

Chef’s Notes:  Tempeh is made from fermented soybeans.  It hails from Indonesia and Southeast Asia.  Like tofu, it makes soybeans easier to digest.  Tempeh has a higher fiber content than tofu, more vitamins, a firmer texture, and more flavor!



2 cups deep fried tempeh or extra firm tofu

8 oz. broad rice noodles (soaked for 15 minutes)

3 tablespoons vegetable oil

1 teaspoon curry powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 tablespoon fresh ginger, chopped

1 cup white onions, diced

1 tablespoon garlic, minced

2 cups mushrooms, thinly sliced

1 red pepper thinly sliced

2 cups snow peas, trimmed

1/2 cup frozen peas

tamari, to taste

3 tablespoons ketchup

1/2 cup water

1 cup bean sprouts, rinsed and drained

1/2 cup scallions, sliced

Garnish:  sesame seeds and fresh cilantro leaves

All ingredients are available at Talley's


  1. Heat oil in a large skillet or wok over high heat.

  2. Add curry powder, cumin, and coriander powder and stir for a few seconds.

  3. Add ginger, onions, and garlic.  Stir until slightly brown.

  4. Add mushrooms, red pepper, snow peas, and peas.  Stir for two minutes and add tofu or tempeh.

  5. Add tamari, ketchup, and 1/2 cup water.  Let it simmer for a little bit.

  6. Add soft rice noodles.  Stir vigorously to absorb the spices and broth.  Stir for a few minutes until it becomes translucent and the noodles are softer than before.

  7. Check the taste and season more if needed.

  8. Add bean sprouts and scallions at the end.

  9. Spoon into big platter and garnish with sesame seeds and chopped cilantro.

  10. Enjoy!

Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2006 Talley's Green Grocery