Calista, who is picky, can you believe she doesn’t like peanut noodles, the horror, liked this variation of soba noodles, she even had seconds! Try this marinated tempeh, I think you will like it.
- 1 pkg soba noodles
- 6 T agave
- ¼ c rice wine vinegar
- ¼ c tamari
- 1 T sriracha
- 1 t ginger, minced
- olive oil
- 1 red pepper, chopped
- 6 cloves garlic, minced
- 2 stalks celery chopped
- 4 green onions, chopped
- 1 c frozen peas, thawed
- 2-3 T toasted sesame oil
- 1-2 T toasted sesame seeds
- Cut tempeh in strips or chunks, and steam for 10 minutes, drain and set aside.
- Whisk marinade ingredients together, place tempeh and marinate in ziploc bag, set aside while preparing noodles.
- Mix agave, vinegar, tamari, sriracha, and ginger in a small bowl.
- Saute pepper, garlic, and celery in olive oil until tender but still a little crisp.
- While vegetables are cooking, bring a large pot of salted water to boil, and cook noodles according to package directions, drain, and rinse.
- In a separate pan, cook tempeh with marinate in olive oil until tempeh has browned and marinade has cooked off.
- Add sauce ingredients to vegetables and heat through.
- Toss noodles with vegetables, tempeh, green onions, peas, toasted sesame oil, and toasted sesame seeds.
- Peanut Pasta with Tempeh and Chard (pkcooks.wordpress.com)
- Sriracha Soy Tempeh Stir Fry with Snap Peas (professorvegetable.com)