• Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    30 Mins

  • servings

    2

Ingredients

Tempeh & Bok Choy

  • 1 8oz block tempeh
  • 1 cup water divided
  • 1 tsp sesame oil
  • 1 head baby bok choy

Soba Noodle Salad

Ginger Lime Sauce

  •  tbsp low sodium soy sauce
  •  tbsp maple syrup
  • 1 lime juiced
  • 1 tsp ginger paste
  • 1 tsp sesame oil

Optional Garnish

  • scallions chopped
  • sesame seeds

product used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles

  • 1

    Cut tempeh in half crosswise. Place in a sauté pan with ¾ cup water. Cover with a lid and steam over medium low heat for 15 mins or until water has evaporated.

  • 2

    Meanwhile, prepare noodles according to directions on package before rinsing with cold water to bring temperature down.

  • 3

    Place cucumber, carrot, and scallions in a large bowl along with cooked noodles.

  • 4

    Prepare ginger lime sauce by adding all ingredients into a bowl and whisking until well combined. Reserve 1½ tablespoons for later. Add the rest of the sauce to the noodle salad and mix. Place in fridge until ready to eat.

  • 5

    Once the tempeh is done steaming, add 1 teaspoon of sesame oil and cook the tempeh on each side over medium-low heat for ~5 mins or until golden.

  • 6

    Cut off bottom of bok choy, so you have the long leaves. Once tempeh is done, remove from pan then add the bok choy with ¼ cup of water. Cover and steam for 5 mins until bright green. Drain any remaining liquid.

  • 7

    Add tempeh back into pan along with 1½ tablespoons of ginger lime sauce. Cook for 2 to 3 mins over medium heat until sauce is absorbed by bok choy and tempeh.

  • 8

    Cut tempeh into several crosswise pieces. Place on a large plate with the noodle salad and bok choy. Garnish with extra green onion and sesame seeds if desired.

product used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles