Print Options:

Soba with Tempeh Bowl

Yield1 Serving

There are times when we want to make a quick, filling, yet wholesome recipe, and that's exactly what this nourishing bowl is all about. The recipe is vibrant and colorful because of the veggies. Together they pack a protein punch. Plus, it's gluten-free!

Soba-with-tempeh-bowl.jpg-1

 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
Sauce
 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
Garnish
 Scallions
 Sesame seeds
 Hot sauce
1

Boil the noodles according to the instructions given on the packet.

2

In a bowl, add frozen edamame and pour very hot water to cover. Set aside.

3

Cut the broccoli into medium pieces. Boil for two minutes, drain, and set aside.

4

Cut the tempeh into bite-sized cubes, and stir-fry with 1 teaspoon oil on medium flame until golden brown. Remove and set aside.

5

In the same pan, add bell peppers and boiled edamame with 1 teaspoon oil and stir-fry. Cook until tender-crisp. Set aside.

6

Blend all the sauce ingredients in a blender until smooth.

7

On medium-high heat, add the blended sauce and cook until the sauce becomes thickened.

8

Assemble the bowl by adding noodles, tempeh, stir-fried veggies, and broccoli. Pour on the sauce and garnish as desired.

Serves 3-4