Categories
Vegetarian

Soba Noodle Bowl with BBQ Tempeh

Marinated BBQ tempeh

  • 8.8 oz (250 g) tempeh, thinly sliced 
  • 1 cup (240 mL) barbecue sauce

Dressing

  • 3 Tbsp (45 mL) sodium-reduced soy sauce 
  • 2 Tbsp (30 mL) tahini
  • 1 garlic clove, crushed
  • ½ lime, juiced
  • 1 Tbsp (15 mL) rice vinegar
  • 1 Tbsp (15 mL) agave syrup 
  • 1 tsp (2 g) freshly grated ginger
  • 1 tsp (5 mL) sambal oelek (optional) 
  • 1 tsp (5 mL) toasted sesame oil

Noodles

  • 6.3 oz (180 g) dry soba noodles 
  • 1 cup (140 g) frozen shelled edamame 
  • 1 Tbsp (15 mL) vegetable oil
  • 2 garlic cloves, crushed
  • 1 carrot, julienned
  • 3.5 oz (100 g) shiitake mushrooms, thinly sliced 
  • 1 large broccoli, cut into bite-sized pieces 

Optional garnishes

  • toasted sesame seeds
  • red hot chili pepper
  • sliced green onion
  1. Lightly boil or steam the tempeh in a pan on the stove for 10 minutes*. Then rinse and pat dry.
  2. Arrange the tempeh in a baking dish, pour on the BBQ sauce, and stir to coat. Cover and refrigerate for 2 to 24 hours – the longer the better.
  3. Line a tray and preheat oven to 375°F (190°C)**.
  4. Place the marinated tempeh on the baking tray. Bake for 25 minutes, stopping to flip once halfway. Remove from oven and brush with additional BBQ sauce if desired.
  5. Meanwhile, add all of the dressing ingredients to a bowl and whisk.
  6. Add the soba noodles and edamame to a pot of boiling water. Cook for 5 minutes, or until the noodles are al dente*. Drain and rinse.
  7. Add the oil and garlic to a pan on medium-high heat. Cook for 2 minutes, then add the carrot and mushrooms and cook for another 5 minutes.
  8. Then add the broccoli and cook for an additional 2 minutes. Add the drained noodles and edamame to the pan. Pour over the dressing and toss to combine. Divide into bowls, add the BBQ tempeh, garnish, and enjoy.

Notes

  • * This is an optional step, but can remove bitterness.
  • ** We used top and bottom heating (not fan-assisted/convection).
  • * If your noodles need longer to cook, add the edamame in the last 5 minutes.

Storage