Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Tempeh Cashew Noodles

I’ve been eating tofu for so many years. Eating, cooking, I’ve even drank tofu in smoothies. And I’m mostly a vegetarian. So I was pretty surprised when I discovered tempeh recently. Not sure how I missed this nutty, tasty, soy product but there you have it. If you’re like me and are sitting there scratching your head about what tempeh is, here is a little summary.

Tempeh, like tofu, is made with soy. The difference is that it’s made with whole soybeans which gives it a higher content of protein and dietary fiber. Sounds great huh? Also it’s fermented so it should be easier to digest for most people. I found my packet of tempeh at my local Whole Foods. The one sad thing that I did read on wikipedia is that the tempeh found in the “western countries” is not fermented with the same culture as it is traditionally. This could cause it to have less B12 and beneficial bacteria. So now my next goal is to find tempeh from an asian store.

This tempeh dish is delicious. I love the asian flavors. And quite easy to make which is perfect for dinner after a busy day. I hope you enjoy it as much as I did.


Tempeh Cashew Noodles

Makes: 4 servings
Ready in: 40 minutes


  • 3/4 cup cashews
  • 8 ounces tempeh
  • 1 packet of gluten free noodles
  • 2 small heads of broccoli
  • 1 cup frozen peas
  • 1/2 medium onion
  • 1 tablespoons olive oil
  • 3 garlic cloves
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon honey
  • 2 small chillis


1. Put some hot water to boil for the pasta. Chop the broccoli into flowerettes.

2. Chop the onion.

3. Chop the tempeh block into small cubes.

4. Heat the olive oil over medium heat in a medium pan. Stir fry the onions, broccoli and tempeh until the onions are soft and the tempeh is slightly brown. If the veggies cook much faster than the tempeh, just lower the heat. This may take some time so continue onto the next steps but don’t forget to periodically stir this mixture.

5. Cook the pasta according to the instructions on it’s package. About 4 minutes before the noodles are done, add the frozen peas.

6. In a blender, blend the cashews, garlic, soy sauce, vinegar, honey, sesame oil and chillis until the mixture is smooth.

7. Once the tempeh mixture is cooked, mix in the cashew sauce.

8. Pour the entire tempeh mixture over the noodles. Stir to combine. Serve hot!

This has been shared at: Fresh Clean and Pure Friday, Full Plate Thursday, Feed Me Tweet Me Follow Me Home

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6 Responses to Tempeh Cashew Noodles

  1. Miz Helen says:

    Your Tempeh Cashew Noodles look so delicious. I just love the Cashew and the wonderful flavor. Thank you so much so much for sharing with Full Plate Thursday and hope to see you next week!

  2. Roz says:

    Wonderful post . . . wonderful blog. And now following you! Thank you for stopping by and sharing on Fresh Clean and Pure Friday/Seasonal Saturday! I hope you can visit again with another great post!

    • Raj says:

      Thanks for visiting and hosting a great event! We’ll definitely be stopping by again. Btw – you might be interested in our weekly virtual potluck – Sugar Free Sundays!

  3. John says:

    Wow, this was such a great recipe! We used soft tofu instead of tempeh – nice!

  4. jayu says:

    This dish was just so tasty! Even the person like me who doesnt eat tofu loved it! With sobo gluten free noodles and Chinese broccoli topped with scallions and soy sauce all of us finished the whole pot! Go for it, great dinner, Thanks Raj for stepbystep reciepe that you always give. We cant go wrong but perfect dish to savor each time.

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