• 2 large zucchini
  • 200 gr. tempeh
  • ½ onion
  • 2 tbsp peanut butter
  • 1 basil leaf
  • Salt
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  1. Julienne the onion and the tempeh into thin slices. Heat the pan and, once it is very hot, add a little olive oil. Sauté tempeh and onion. Shortly before turning off the heat, we will add the peanut butter and the basil to aromatize. Stir, remove from heat and set aside.
  2. Prepare the noodles. With the help of a peeler, cut the zucchini into strips, as thin as possible, discarding the skin.
  3. Arrange the noodle portions on plates and add the sautéed tempeh and onion with peanut butter. In the photo you will see that to give it a final touch, we have served it with a little date balsamic vinegar that we brought from Mallorca.
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