Peanuty Noodles with Tempeh Croutons

Iwis it is not halfway to her heart.
But if it were, doubt not her wish should be
To eat some noodles with a peanuty sauce,
And twirl her fork and use it as a tool.
~ The Taming of the Shrew, 1.1.61–65 (sort of)

At this time of the rolling year here in central New England, the idea of hot - in the temperature sense - food seems pretty unappealing, so meals that can be prepared ahead and eaten later are a welcome option for those of us whom the heat makes a bit...well...shrewish. Cook these peanuty, slightly spicy noodles early on a warm day, and you can be assured of a great dinner in the evening, without having to turn the accursed stove back on. Better yet, they are delicious when eaten at room temperature, and make excellent straight-from-the-refrigerator leftovers the next day. Of course, if you're in a more temperate zone (or blessed with a less fiery temperament), go ahead and eat them hot; Iwis they'll taste just as good!

The Tempeh
Ingredients
~ 2 tbsp. soy sauce
~ 1 tbsp. each: toasted sesame oil, hot sauce, agave nectar
~ 1 tbsp. each: minced garlic, grated ginger
~ Juice of 1 lime
~ 8 oz. tempeh, cut into crouton-sized cubes

Directions
~ Combine all the marinade ingredients, then add the tempeh cubes and mix to coat. Set aside to marinade for at least an hour.
~ Coat a baking sheet with cooking spray, arrange the tempeh cubes (reserve any remaining marinade), and bake at 350 degrees for about 15-20 minutes, checking occasionally to make sure they don't burn.
~ Remove from oven and set aside.

The Sauce
Ingredients
~ 1 tsp. toasted sesame oil
~ 1 tbsp. each: minced garlic, grated ginger
~ 1 tbsp. each: soy sauce, hot sauce, tomato paste
~ 1 cup smooth peanut butter
~ 1 cup vegetable broth
~ 1 10 oz. package frozen, chopped spinach, thawed

Directions
~ In a saucepan, heat the oil and saute the garlic and ginger over medium-low for about a minute.
~ Stir in the soy sauce, hot sauce, the tomato paste, and any leftover tempeh marinade.
~ Add the peanut butter bit by bit, stirring constantly. As it begins to thicken, add the broth until you have a smooth, creamy sauce.
~ Stir in the spinach and cook a minute or two more, until it is well incorporated.

You will also need...
~ 1 lb. noodles, cooked, drained and rinsed (lomein are nice, but linguine works just as well)
~ 1 cup reserved pasta cooking water
~ 4-5 cups stir-fried veggies of your choice (I happened to have scallions, red bell peppers, broccoli, and mushrooms)

The Assembly
~ Transfer the cooked, drained noodles to a large pot or serving bowl.
~ Add the stir-fried vegetables, the tempeh, and the sauce; mix thoroughly. (If it looks too thick, you can add some of the reserved pasta cooking water to thin it to the consistency you want.)
~ Serve hot or cold, or at room temperature ("...not hot, but temperate as the morn"). Sprinkle with some extra chopped scallions, peanuts, and/or hot sauce, as you like it.