1 (8-ounce) package of buckwheat soba noodles
1 cup edamame, frozen
1 head broccoli
1 (8-ounce) packet tempeh
2 teaspoons vegetable oil, divided
2 red or orange bell pepper
½ cup water
¼ cup low-sodium soy sauce or tamari
1-2 tablespoons of maple syrup (depending on your preferred sweetness)
½ tablespoon tahini
1 teaspoon hot sauce
½ teaspoon Dijon or spicy brown mustard
1 clove garlic
½ teaspoon minced fresh ginger
1 tablespoon cornstarch
Boil the noodles according to the instructions given on the packet.
In a bowl, add frozen edamame and pour very hot water to cover. Set aside.
Cut the broccoli into medium pieces. Boil for two minutes, drain, and set aside.
Cut the tempeh into bite-sized cubes, and stir-fry with 1 teaspoon oil on medium flame until golden brown. Remove and set aside.
In the same pan, add bell peppers and boiled edamame with 1 teaspoon oil and stir-fry. Cook until tender-crisp. Set aside.
Blend all the sauce ingredients in a blender until smooth.
On medium-high heat, add the blended sauce and cook until the sauce becomes thickened.
Assemble the bowl by adding noodles, tempeh, stir-fried veggies, and broccoli. Pour on the sauce and garnish as desired.