Tempeh has become a new staple at our house. It’s cheap, easy to cook, and a great meat substitute. After my kids asked me to cook more vegetarian meals, I have been searching for alternative sources of protein. I haven’t been able to get the kids fully on board with tofu, but tempe was a much easier sell. I think the firm, meaty texture is a bit more familiar, and it tends to soak up the flavor of sauces nicely.
I tried this recipe on a few new Tiny Tasters today, with some great reviews overall. The udon noodles are soft, chewy and familiar and the sauce is a bit salty and sweet. Most of the kids enjoyed all the veggies, too. There is a lot of room to customize this recipe and add in your favorite stir-fry vegetables.