Tear the tempeh into small 2cm (0.8”) pieces, then add to a steamer and steam for 20 minutes.
Meanwhile, combine the Thai red curry paste, maple syrup, sesame oil and soy sauce in a mixing bowl. When the tempeh has finished steaming, stir the tempeh into the red sauce.
At this stage you can cover and leave the tempeh to marinate for 30 minutes at room temperature (see notes), or skip the marinating and cook in an air-fryer for 12 minutes at 180°C / 350°F or until crispy. Alternatively bake in an oven for 20 minutes at 180°C fan / 400°C.
While the tempeh is in the air-fryer (or oven), add the rice noodles to a deep bowl and cover fully with hot water from a kettle. Cover and leave to soak while you prepare the broth.
Add 2 teaspoons of coconut oil to a non-stick wok or large frying pan on a medium heat. Add the ginger and garlic, and cook for 1 minute.
Next add the Thai red curry paste and peanut butter, and cook for another minute. Now pour in the coconut milk and vegetable stock, and stir until the paste is fully combined into the broth.
Bring the broth to a gentle boil then drop in the broccoli and cook for 3-5 minutes or until the broccoli is tender.
Finally, stir in the maple syrup and juice from half of the lime, then remove the broth from the heat. If necessary, season with a touch of salt (however, most brands of Thai red curry paste are quite salty so we find this usually isn’t necessary!).
To serve, drain the noodles then add them to bowls, pour over the broth, then top with the broccoli, tempeh and lime wedges. We also like to top with sliced carrot, coriander, lime, chilli oil and sesame seeds. Enjoy.