Soba Noodles with Soy Ginger Tempeh

In an effort to eat more plants and less animal products, I have found myself enamored with tempeh. It’s nutty, hearty, and so versatile! These Soba Noodles with Soy Ginger Tempeh make for the perfect plant-powered dish that is loaded with protein, flavor, and fiber-rich vegetables.

Delicious and earthy soba noodles are enveloped in a flavorful brothy sauce, and they carry tender veggies and nutty and perfectly golden tempeh in each bite. This meal is perfect for your Meatless Monday, or your week-day meal prep!

What are you waiting for?! Let’s get cooking!

Here’s what you’ll need:

8 oz tempeh
¼ cup soy sauce
½ cup vegetable broth
½ cup white onion
12 oz edamame, shelled
1 small head of broccoli
8 oz soba noodles
½ tsp garlic powder
½ tsp fresh ginger, minced
3 tsp sesame oil
olive oil for pan

Directions:

1. Gather your ingredients together and prepare by mincing ginger, dicing onion, roughly chopping broccoli, and cutting tempeh into bite-sized cubes, about 1 inch in size.
2. Combine soy sauce, vegetable broth, garlic powder, ginger, and 1 tsp of sesame oil and whisk.
3. Add tempeh to an 8×8 inch baking dish and pour soy mixture over the top. Allow this to marinade in the refrigerator for at least an hour, flipping the tempeh halfway through to ensure both sides are loaded with flavor.
4. In the meantime, prepare soba noodles according to directions on your package. Once cooked and strained, return to the stockpot and coat with the remaining two teaspoons of sesame oil.
5. Preheat a large saucepan lightly coated with olive oil to medium-high heat and prepare to fry tempeh by removing it from the marinade and setting the excess marinade aside for later.
6. Once oil is hot, add tempeh to the pan and fry each side until golden and crispy, about 3-4 minutes per side.
7. Once tempeh is cooked, remove from pan and add onions, edamame, broccoli, and remaining marinade to the hot pan. Stirring frequently, saute vegetables until onions are translucent, and broccoli is tender, about 5-6 minutes.
   1. Note: if the pan dries up before the vegetables are cooked to desired tenderness, add a splash of vegetable broth and continue cooking.
8. Toss together noodles, tempeh, and vegetables, and enjoy!

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Soba Noodles with Soy Ginger Tempeh

In an effort to eat more plants and less animal products, I have found myself enamored with tempeh. It's nutty, hearty, and so versatile! These Soba Noodles with Soy Ginger Tempeh make for the perfect plant-powered dish that is loaded with protein, flavor, and fiber-rich vegetables.

Author: Maddie Augustin

Ingredients

• 8 oz tempeh
• ¼ cup soy sauce
• ½ cup vegetable broth
• ½ tsp garlic powder
• ½ tsp fresh ginger minced
• 3 tsp sesame oil
• ½ cup white onion
• 12 oz edamame shelled
• 1 small head of broccoli
• 8 oz soba noodles
• olive oil for pan

Instructions

1. Gather your ingredients together and prepare by mincing ginger, dicing onion, roughly chopping broccoli, and cutting tempeh into bite-sized cubes, about 1 inch in size.
2. Combine soy sauce, vegetable broth, garlic powder, ginger, and 1 tsp of sesame oil and whisk.
3. Add tempeh to an 8x8 inch baking dish and pour soy mixture over the top. Allow this to marinade in the refrigerator for at least an hour, flipping the tempeh halfway through to ensure both sides are loaded with flavor.
4. In the meantime, prepare soba noodles according to directions on your package. Once cooked and strained, return to the stockpot and coat with the remaining two teaspoons of sesame oil.
5. Preheat a large saucepan lightly coated with olive oil to medium-high heat and prepare to fry tempeh by removing it from the marinade and setting the excess marinade aside for later.
6. Once oil is hot, add tempeh to the pan and fry each side until golden and crispy, about 3-4 minutes per side.
7. Once tempeh is cooked, remove from pan and add onions, edamame, broccoli, and remaining marinade to the hot pan. Stirring frequently, saute vegetables until onions are translucent, and broccoli is tender, about 5-6 minutes.
8. Note: if the pan dries up before the vegetables are cooked to desired tenderness, add a splash of vegetable broth and continue cooking.
9. Toss together noodles, tempeh, and vegetables, and enjoy!