Mango Sriracha Dressing on Cucumber Noodles with Tempeh & Broccoli

I really love sriracha and am always looking for new ways to use it. I love this sauce – it was really easy to make and I’ve had enough leftovers for a few meals. The sweetness of the mango pairs well with the spicy sriracha. Cucumber noodles are a tasty and light alternative to pasta. I love this as a light lunch! It’s especially easy to make if you have the sauce saved in your fridge. While you’re cooking the broccoli and tempeh you can make the cucumber noodles. Your meal will be ready in 15 minutes tops. Perfect!

Image

Mango Sriracha Dressing on Cucumber Noodles with Tempeh & Broccoli 

Ingredients:

1 medium cucumber

1 cup broccoli

1 serving tempeh (about 1/3 cup)

1 cup fresh mango

2 tbsp lime juice

1 tbsp vegetable oil

2 tsp salt

1 tbsp sriracha

1/4 cup water

Image

Directions:

Begin by making your sauce. Combine all dressing ingredients (mango, lime juice, oil, salt, water and sriracha) in a blender or food processor and mix until combined. Transfer sauce to jar or tupperware, you’ll have a lot extra. 

Use a vegetable peeler to create noodles from your cucumber. Heat a little oil in a pan and cook your broccoli. Meanwhile, cut your tempeh into cubes and cook about 2 or 3 minutes on each side. Arrange noodles, broccoli, and tempeh on your plate and top with your Mango-Sriracha sauce. Easy and delicious!

Image

 

Adapted from: http://inpursuitofmore.com/2014/04/28/zucchini-noodles-with-asparagus-corn-mango-sriracha-dressing/#comment-235241

Advertisements

Brussels Sprout & Tempeh Stir-Fry

If you’re looking for a quick and easy weeknight meal, this is it! It takes about 15 minutes in total and is delicious and easy. If you’re hungry, serve it over a grain for a more filling meal!

For a more flavorful sauce, add some ginger and garlic. However, it’s plenty good without, and tastes light and fresh. Feel free to substitute whatever vegetables you have on hand. I imagine red pepper or broccoli would taste delicious in this dish.

Image

Brussels Sprout & Tempeh Stir-Fry

serves two

Ingredients:

Brussel Sprouts (about 20)

2 servings tempeh

1/2 a yellow onion

1/2 cup carrots

1/2 cup mushrooms

1 tbsp cornstarch

3 tbsp soy sauce

2 tbsp rice vinegar

1/4 cup water

Image

Directions:

Begin by mixing cornstarch, soy sauce, rice vinegar and water in a small bowl. Stir well and set aside.

Next, chop the onion half and halve the brussels sprouts. Heat a little oil or cooking spray over, and add onions and sprouts. Meanwhile, slice carrots and mushrooms and add to the pan after about 4 minutes. Cook all vegetable together for about 4 more minutes. Slice the tempeh.

In a separate pan, cook the tempeh about two minutes on each side. Add to the mixture of all the vegetables, and poor sauce on. Cook two more minutes and transfer to serving dish. Enjoy!

Image

Adapted from: http://inpursuitofmore.com/2013/04/29/recipe-10-minute-brussels-sprout-tempeh-stir-fry/