Stir-fried Udon with Gochujang Tempeh & Roasted Broccoli
comfort food at it’s finest
Hi everyone!
Thank you so much for being a part of this community. This post was made possible by the generous support of paid subscribers. Tiff's Table is fueled by readers like you, and if you find value in what I create, I’d be so grateful if you considered becoming a paid subscriber ($7 on the monthly plan or $4.58/month on the annual plan).
Your support helps keep the lights on, and I truly appreciate every moment you spend reading and contributing.
💚 Tiff
As we approach fall, my body has naturally started craving rich and hearty meals. I’m not quite in the mood for stews and soups yet, but definitely noodles with a bit of heat.
It’s also been a wonderfully busy month—I got married to the love of my life last week! 😊 With all the excitement leading up to this momentous occasion, I haven’t had much time to cook.
That’s where this dish comes in.
It’s my go-to when I’m unsure what to make or when I’m short on time but still want to hit my protein goals and satisfy my cravings. What I love most about this meal is how quick it is to throw together. All we need to do is microwave some frozen udon until thawed, then coat it in sautéed aromatics and a savory chili oil sauce. While that’s happening, the air fryer (or oven) takes care of roasting the broccoli and gochujang tempeh.
You can always count on this meal to nourish you, just like I do. Let’s dive into the recipe!
Our meal of the week!
Protein breakdown (34 g protein per serving):
500 g frozen udon = 18 g protein
200 g tempeh = 45 g protein
200 g broccoli = 6 g protein