Crispy Tempeh and Aubergine Noodles

Sometimes it’s the simplest combinations that offer the most incredible flavours.

Crispy tempeh, mellow roasted aubergine, and silky noodles prove that you can whip up a satisfying plant-based dinner without any complicated techniques.

The real magic happens when contrasting textures come together: the crunch of fried tempeh pairs beautifully with the creamy interior of aubergine, all wrapped in a savoury teriyaki glaze that brings everything to life.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Crispy Tempeh and Aubergine Noodles recipe:

• 1 aubergine
• 100g tempeh
• 2 tbsp teriyaki
• 1 tbsp mirin
• 1 tbsp rice wine vinegar
• 70g (1 portion) of noodles
• Toppings: chilli flakes, sesame seeds

Cooking with Tempeh for Extra Protein

Tempeh is a powerhouse of plant-based protein, thanks to its fermented soybean base.

It has a firmer bite compared to tofu, which makes it ideal for crumbling into crisp pieces.

Once heated in oil, tempeh develops a lovely golden hue and a satisfying crunch.

It’s also wonderfully versatile, taking on the flavour of whatever sauce or seasoning you add.

If you’re looking to incorporate more protein into your meals, tempeh is one of the tastiest ways to do it.

Boosting Flavour with Teriyaki

Teriyaki sauce does more than lend sweetness—it also infuses dishes with a pleasant umami depth.

In this recipe, it’s balanced by mirin and rice wine vinegar, adding just the right amount of tang.

This combination ensures the crispy tempeh isn’t one-note in taste.

The sauce clings to every piece, creating a sweet-savoury coating that complements the subtle taste of aubergine and the neutral backdrop of noodles.

Mastering Aubergine for a Tender Centre

Aubergine sometimes gets a reputation for turning slimy or bitter, but roasting it properly brings out a lush, soft texture.

By piercing the skin with a fork, you help steam escape as it bakes, which prevents an overly soggy interior.

A light coating of oil and salt helps the aubergine roast to perfection, creating a creamy inside that contrasts deliciously with crispy tempeh.

The gentle roasting process also reduces any lingering bitterness and highlights the aubergine’s natural sweetness.

Getting the Best Noodles for Your Dish

Whether you choose wheat noodles, soba, or even rice noodles, the key to a memorable bowl lies in cooking them correctly.

Follow the packet instructions carefully and be mindful not to overcook, since mushy noodles can dull the overall taste and texture.

Once drained, rinsing them with cold water halts further cooking so they retain a slight firmness.

This step becomes particularly handy if you’re assembling the dish later or planning to store leftovers for a quick lunch.

Toppings That Bring Everything Together

A few simple garnishes can really elevate a dish’s final presentation and flavour.

Chilli flakes add a gentle heat to counterbalance the sweet teriyaki sauce, while sesame seeds contribute a nutty crunch.

For more variety, you could sprinkle chopped coriander or thinly sliced spring onions over the top.

These finishing touches don’t just make your meal look vibrant—they also provide extra layers of taste and texture that keep each bite interesting.

How to Make This Crispy Tempeh and Aubergine Noodles Recipe

Step 1: Roast the Aubergine

Preheat your oven to 180°C.

Place the aubergine on a baking tray, pierce it with a fork in several spots, and coat with a little oil and salt.

Roast for approximately 45 minutes, or until the inside is soft and the skin has taken on a slightly wrinkled appearance.

Step 2: Fry the Tempeh

Break the tempeh into small crumbs or chunks.

In a hot pan, add enough oil to coat the bottom, then fry the tempeh pieces until they become golden and crispy.

Turn them frequently to avoid burning and to ensure even cooking.

Step 3: Add the Sauce

In a small bowl, mix 1 tablespoon of the teriyaki sauce with the mirin and rice wine vinegar.

Once the tempeh is crispy, lower the heat and pour in the mixture.

Stir everything so that the sauce coats the tempeh thoroughly.

Step 4: Cook the Noodles

Prepare the noodles according to the instructions on the package.

Drain them once they’re cooked, and if desired, rinse under cold water to keep them from overcooking and sticking together.

Step 5: Plate Your Meal

Remove the roasted aubergine from the oven and cut it down the middle to reveal the soft centre.

Arrange the noodles on a plate, then place the opened aubergine alongside.

Spoon the crispy, sauce-covered tempeh over the top, drizzle with the remaining teriyaki sauce, and finish with chilli flakes and sesame seeds.

Frequently Asked Questions

Can I use a different sauce if I don’t have teriyaki?

Yes, you can swap the teriyaki for a simple mix of soy sauce and a bit of sweetener like honey or maple syrup.

Adjust the tang with a splash of vinegar if you wish.

What’s the best way to store leftovers?

Allow everything to cool completely, then transfer to airtight containers.

Keep the components separate if possible—especially the tempeh—to retain crispness.

Do I have to use mirin and rice wine vinegar?

Mirin and rice wine vinegar add a unique balance of sweet and tangy flavours, but you can substitute them with a mild vinegar (like apple cider or white wine vinegar) and a bit of sugar.

Adjust according to your personal taste.

How can I make the dish gluten-free?

Choose gluten-free noodles (rice noodles or soba made with 100% buckwheat), and make sure your teriyaki sauce is free from wheat-based ingredients.

Tamari is a common alternative to soy sauce and is typically gluten-free.

Can I prepare the aubergine in advance?

Absolutely. You can roast the aubergine in advance and store it in the fridge for a couple of days.

Just reheat it in the oven to maintain that soft, velvety texture before assembling your meal.

And that’s it for this Crispy Tempeh and Aubergine Noodles recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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