Tempeh Soba Noodle Salad

Ingredients

Tempea

  • 1 package tempea (we used green pea)

  • 1 tbsp oil

  • 2 tsp soy sauce

  • 1/4 tsp garlic powder

Salad

  • 150g soba noodles

  • 1/2 cup edamame beans

  • 1/2 cup red cabbage, shredded

  • 1 Carrot, julienned

  • 1/3 Long English cucumber, julienned

  • 1 green onion, sliced

  • Fresh cilantro and sesame seeds, to garnish

Dressing

  • 2 tbsp soy sauce

  • 2 tsp toasted sesame oil

  • 1-2 tbsp Rice vinegar

  • 1 tbsp maple syrup (or other sweetener)

  • 1 tsp grated ginger

  • 1 small garlic clove, minced

  • 2 tsp miso

  • 1 tsp Sriracha (we used chili garlic from Sriracha Revolver)

Instructions

  1. Mix all the dressing ingredients together until well combined and set aside.

  2. Cube tempeh and toss with soy sauce and garlic powder before adding to an oiled pan over medium heat. Cook until evenly browned, around 7-10 minutes.

  3. While the tempeh is cooking, prepare the soba noodles per package instructions. Once cooked, rinse the noodles in cold water and drain.

  4. Add the salad ingredients to a large bowl and toss with dressing. Serve topped with tempeh, and garnish with fresh cilantro and sesame seeds.