Japanese Style Tempeh with Noodles and Cheats Kimchi
This dish is not only a feast for the eyes, it’s delicious, combining the deeply savoury tempeh and zing of pickled red cabbage. It’s also clean, really healthy and vegan. Tempeh is a fermented soya product that uses the whole soybean, unlike tofu. As it uses the whole bean it has a higher protein and fibre content.
There are quite a few components here, but it’s very easy to prepare and quick to cook. You can pickle the red cabbage well in advance if you like. Pickling is traditionally used as a way to preserve food, so it will last a good month in the fridge, probably longer.
Drain and toss together with a good glug of sesame oil. Scatter with the toasted sesame seeds.