Description
Vegan soba noodles with maple miso glazed tempeh, crisp vegetables, and a savory-sweet sauce. A healthy plant-based dinner in 30 minutes.
Ingredients
For the tempeh
- 1 8-oz. package tempeh, cut into triangles or cubes
- 1 TBSP Eden Foods Black Sesame Oil
Maple Miso Glaze
- 1 TBSP Eden Foods Organic Genmai Miso Paste
- 1 TBSP pure maple syrup
- 1 TBSP Tamari Lite
- 1 TBSP Eden Foods Brown Rice Vinegar
- 1 tsp Eden Foods Black Sesame Oil
- ¼ tsp Eden Foods Organic Garlic Powder
- 1–2 TBSP filtered water (to thin)
Noodles & Veggies
- 6 oz Eden Foods 100% Buckwheat Soba Noodles
- 1 TBSP Eden Foods Black Sesame Oil
- 1 cup broccoli florets or broccoli
For serving
- Sliced green onions
- Eden Foods Sesame Seeds
- Lime wedges
Instructions
- In a small bowl, whisk together miso, maple syrup, tamari, rice vinegar, sesame oil, garlic powder, and water until smooth and pourable. Add more water in 1 TBSP increments to achieve a pourable consistency.
- Bring a pot of water to a boil. Cook soba noodles according to package instructions. Drain and rinse under cool water to prevent sticking. Set aside.
- Heat the oil in a large skillet over medium heat. Add tempeh and cook 3–4 minutes per side until golden brown.
- Reduce heat to low and pour the glaze over the tempeh. Cook for another 2–3 minutes, flipping gently, until sticky and caramelized. Remove the tempeh from the pan and set aside.
- In the same skillet, add the sesame oil and broccoli. Sauté the vegetables for 6-8 minutes until tender-crisp.
- Add the cooked soba noodles to the skillet with veggies. Toss gently to warm through. Splash in a bit of water or tamari if needed.
- Divide the noodles into bowls, top with maple miso glazed tempeh, and finish with green onions, sesame seeds, and a squeeze of lime.
- Store leftover noodles and veggies separate from tempeh for best texture and reheat before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Entree, Noodles
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free