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Stir-Fry Tempeh and Cauliflower with Noodles

February 20, 2015

Adapted From: Food in My Beard

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Serving Size: ½ cup noodles + ¼ tempeh mixture, Serves about 4

1 Slice on The Slice Plan.


14 ounces Rice Stick Noodle (medium wide)

3-5 Limes, juice of

¼ cup Fish Sauce

2 Carrots, julienne

1 English Cucumber, julienne

¼ cup Mint, chopped

¼ cup Cilantro, chopped

1 small Cauliflower

8 ounces Tempeh

2 cloves Garlic

1" piece Ginger

5 Thai Chiles

1/3 cup Sugar

1 TB Fish sauce

1 TB Water

Crunchy Rice Powder (optional)


1. Cook the noodles according to the package instructions. Strain and rinse. Mix with the carrot, cucumber, mint, cilantro, lime juice, and fish sauce.

2. Blend the garlic, ginger, and chiles to form a paste. Remove the seeds from the chiles if you wanna be a wimp about it.

3. Break up the cauliflower and cut the tempeh into a similar size. Cook in some oil on high heat tossing occasionally to brown well. Lower the heat and add in the ginger garlic chile paste. Cook 2 minutes. Add in the sugar and cook 2 minutes stirring often and making sure not to burn the sugar. Remove from heat. Add in the fish sauce and water. Stir well.

Turn-Out & Storage

Plate the noodles and top with the tempeh mixture. Top with the rice powder, if desired.

Noodles and tempeh mixture may be stored under refrigeration for up to 3 days.

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