Tempeh skeptics, this recipe will make a convert of you: Crumbling tempeh into ripping-hot oil makes for odd-sized bits and pieces that are crispy, golden brown, and—especially when glazed with a spicy sticky sambal sauce—addictive. You can make the crumbles on their own for topping salads and stir-fries, but we recommend you incorporate them into these peanutty, soy-spiked noodles, where they add flavor and texture.
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Peanutty Noodles with Tempeh
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