Author Notes
A delicious and simple meal that can easily be made for lunch or dinner. —Laura Malaski
Ingredients
- For the Sweet and Spicy Sesame Sauce
-
1 tablespoon
100% creamy peanut butter
-
1 tablespoon
tahini
-
5 tablespoons
sesame oil
-
4 tablespoons
coconut aminos
-
1 tablespoon
chili powder
-
1 tablespoon
pure maple syrup
-
1/2 teaspoon
garlic powder
-
1/2 teaspoon
ginger powder
-
1/2 teaspoon
cajun seasoning
- For the Tempeh, Kale and Mushrooms
-
9 ounces
soba noodles
-
8 ounce
tempeh
-
8 ounces
baby bella mushrooms
-
1 small bunches
kale
-
1 small bunches
green onion
-
1 teaspoon
chili powder
-
1 teaspoon
coconut aminos
-
1 teaspoon
pure maple syrup
-
1 teaspoon
dried basil
-
1 teaspoon
sea salt
-
1 teaspoon
garlic powder
-
5 tablespoons
olive oil for sautéing
Directions
-
Prepare sauce by mixing all ingredients in a medium size bowl. Whisk until creamy.
-
I always prepare the ingredients first, put them in separate bowls and set aside, so slice the mushrooms, finely chop kale, finely chop green onions and set aside.
-
Next begin to heat up water for boiling noodles.
-
Heat a large ceramic pan with oil. Cut block of tempeh into about 18 thin strips. Season both sides with basil, sea salt and garlic powder. Sauté strips in pan on medium low heat until lightly browned turning them over at least once. You may need to add more oil as they cook. Remove from pan and place on a plate with a paper towel on it, this helps to reduce any extra oil left on tempeh.
-
Sauté mushrooms in same pan with oil, coconut aminos, chili powder and maple syrup on medium low heat for a few minutes. Add in chopped kale and green onion and cook until the kale begins to darken. Chop up now cooled tempeh into bite sized pieces and add back to pan.
-
Add entire packet of soba noodles to boiling water and cook for 4 minutes. Strain and put in a large bowl.
-
Pour sauce over noodles and mix well. Top with kale, mushrooms, and tempeh.
See what other Food52ers are saying.