Coconut Tempeh with Red Curry Noodles

Coconut tempeh is a bit like coconut shrimp for vegetarians! It's crispy, tasty and very high in protein. It makes an impressive appetizer served with dipping sauce or dresses up just about any meal as a side. The easy Thai red curry sauce compliments the vegetables and noodles while enhancing the coconut on the tempeh and adding some heat. Though largely unattended, it takes some time to soak and set the tempeh, but one bite and I'm sure you'll agree it was worth it!

This meal is inspired by a couple menu items at the fabulous vegetarian restaurant Fresh in Toronto.

300 g. tempeh (approximately), cut into 1/4-1/2" thick strips

1 tbsp. salt

2 bay leaves

1/4 tsp. crusted chilli flakes

1/4 c. flour

1/4 tsp. curry

1/4 tsp. salt

1/4 c. milk (cow's, almond, soy, or other)

3-4 tbsp. water

2 c. unsweetened medium coconut

1/2 c. canola oil

300 g. buckwheat soba noodles

1 sweet potato, diced

1 red pepper, diced

1 avocado, diced

few cilantro leaves, for garnish

1-3 tsp. Thai red curry paste, depending on heat and strength

1/4 c. lite coconut milk

1/2 tsp. tamari or soy sauce

Combine the salt, bay leaves, chilli flakes and about 2 cups of water in a  shallow dish. Soak the tempeh in the seasoned water for 30 minutes to 2 hours in the fridge. (Add more water to cover, if needed.)

Preheat the oven to 200 C/400 F. Cook the sweet potato and red pepper until tender, about 30 minutes, turning halfway.

Remove the tempeh from the water, rinse and set aside on a plate. Combine the flour, curry, salt, milk and water in a mixing bowl to form a thin batter. Place the coconut on a plate. Dip the tempeh first in the batter, then press and coat in the coconut. Set on a plate or tray and refrigerate for 30 minutes to set.

Heat the canola oil in a small sauce pan over medium heat. Fry the tempeh in small batches cooking each side for 1 to 2 minutes, until golden brown. Keep warm in the oven.

Bring a pot of salted water to a boil. Cook the soba noodles according to the package's directions. Combine the curry paste, coconut milk and tamari in a small dish. Serve the vegetables and tempeh over the noodles dressed with curry sauce.