Instructions:
1. Bring a large pot of heavily salted water to a boil.
2. Make the sauce: In a medium bowl, whisk together 1⁄2 cup peanut butter, 1⁄4 cup soy sauce, 1⁄4 cup rice vinegar, 3 tbsp sriracha, and 3 tbsp honey (or maple syrup) until well combined. Set this aside; you’ll be adding it to your skillet later on.
3. Prep your aromatics: Thinly slice 6 garlic cloves. Finely grate 1 (2″) piece of ginger. No need to peel it unless it’s super gnarly and dirty! Remove the leaves from 4 celery stalks (reserve them for garnish later on). Thinly slice each stalk on the bias into 1⁄4″-thick slices.
4. Prep the protein: Heat 3 tbsp vegetable oil in a very large non-stick skillet over medium-high heat until just beginning to smoke. Add (1) 6 oz tempeh crumbles, breaking apart as needed, to the skillet and cook, stirring, until crispy and brown all over, 4-5 minutes. Reduce the heat to low, add the garlic and ginger, and cook, stirring often, until very fragrant, 2 minutes longer. Remove from heat.
5. Meanwhile, cook the noodles: Add 1 lb fresh linguine to the boiling water and cook according to the package directions until al dente. Scoop out and reserve 1 cup of the pasta water, then drain the pasta. Add the drained pasta to the skillet of tempeh, along with some of the reserved pasta water. Turn the heat to medium and cook, stirring and adding more pasta water as needed, until the noodles are well coated, about 1 minute.
6. Serve: Remove the pot from heat and stir in sliced celery. Serve topped with the reserved celery leaves.
