Photo by Alex Lau, Food Styling by Sue Li
Tempeh skeptics, this recipe will make a convert of you: Crumbling tempeh into ripping-hot oil makes for odd-size 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.