3 tablespoons wheat-free tamari (we used San-J Tamari Lite 50% Less Sodium)
2 tablespoons water
2 tablespoons sake, mirin, or dry white wine (or more water) (we used mirin)
1 to 2 teaspoons spicy Asian chili sauce (we used 2 teaspoons of sriracha)
8 ounces uncooked soba noodles, rice noodles, or linguine (we used whole grain linguine)
1 teaspoon dark sesame oil (we used toasted sesame oil)
1 tablespoon vegetable oil
8 ounces tempeh, steamed* and cut into ½-inch dice
1 carrot, peeled and finely shredded
6 scallions, chopped (we sliced ours)
2 teaspoons minced fresh ginger
½ teaspoon red pepper flakes
1 medium-size head of bok choy, coarsely chopped (about 4 cups) (we used about 5 cups)
2 to 3 ounces snow peas, trimmed
3 tablespoons crushed unsalted roasted peanuts
3 tablespoons minced fresh cilantro
Kosher salt to taste (the original recipe doesn’t call for this but we used some salt to bring out the flavors more)
In a medium-sized bowl, mix together the hoisin, tamari, water, mirin, and chili sauce.
Look at the box the noodles came in for cooking directions and follow them. Drain the pasta and return the noodles to the pot (we placed ours in a large mixing bowl), pouring in the sesame oil afterwards and tossing the noodles so they all get coated.
Take a large skillet or wok (we used a large skillet) and pour the vegetable oil in, setting the heat to medium-high. Once the oil’s hot, add in the tempeh, stirring it around constantly until it’s browned on all sides. Toss in the carrot, scallions, ginger, red pepper flakes, bok choy and the snow peas, continuing to stir for an additional 2 minutes. Pour the hoisin mixture into the skillet, tossing to coat everything for 2 minutes. Add the cooked noodles in and cook for 2 minutes or until the pasta is just heated through. Season with salt to taste. Take the skillet off the heat and sprinkle on the peanuts and cilantro. Eat immediately afterwards.
*They recommend steaming tempeh by placing it on a rack or a steamer basket that’s sitting over boiling water for 15 minutes (we used a steamer basket in a saucepan with boiling water and we put a lid on our saucepan during those 15 minutes).
It was hard to stop eating this, it tasted so good ! There’s a nice spiciness to this and the snow peas still had a crunch to them which was a nice contrast to the noodles. The peanuts added a nice additional texture while the cilantro added more flavor, a nice pop of color and it was also just a nice fresh addition to the dish. Hope you enjoy gobbling this up as much as we did !
We got this recipe from Robin Robertson.
We weren’t paid in any form to promote San-J or Robin Roberson.
1 Tbsp. olive or coconut oil (we used extra-virgin olive oil)
3 Tbsp. vegetable broth
1 Tbsp. tamari (or soy sauce if not gluten-free) (we used reduced-sodium soy sauce)
½ tsp. garlic powder
¼ tsp. onion powder
4 Tbsp. tamari (or soy sauce if not gluten-free) (we used reduced-sodium soy sauce)
1 tsp. sesame or olive oil (we used toasted sesame oil)
2 Tbsp. maple syrup
1 tsp. sriracha or hot sauce (we used sriracha)
1 tsp. rice wine vinegar or apple cider vinegar (we used rice wine vinegar)
½ tsp. garlic powder
½ tsp. cornstarch
¼ tsp. liquid smoke-optional (we used mesquite liquid smoke)
Toppings (optional but we did use them)
Sesame seeds (we used roasted sesame seeds)
Cut the tempeh into triangles or squares (we cut the tempeh into triangles and got 4 pieces from the slab). You can choose to steam the cut pieces in a steamer basket for 10 minutes but we didn’t.
Take a bowl out and mix together all the marinade ingredients in it.
Add the tempeh to the bowl and toss to coat in the marinade. Let it marinate for a minimum of 20 minutes*.
Take a pan out and pour the olive oil in. Once the oil’s hot, add the tempeh into the skillet to cook for 3 to 5 minutes per side or until crispy (4 minutes did the job for us). The original recipe never says what the heat should be set to but we set ours to medium.
While the tempeh is getting crispy, take a large bowl out and mix the teriyaki sauce ingredients together in it.
Once the tempeh is finished getting crispy, take it out of the skillet and place it in the teriyaki sauce, tossing to coat on all sides.
Take the tempeh out of the teriyaki sauce (leaving the remaining sauce in the bowl) and put it back in the hot pan.
Cook the tempeh for about 30 seconds on each side just long enough to caramelize the teriyaki sauce coating the tempeh. Turn off the heat and pour what’s left of the teriyaki sauce from the bowl into the pan. Leave the sauce alone for a minute or so to allow it to thicken up a bit.
Serve the tempeh and top with the sesame seeds and scallions.
*We chose to mix the marinade in a resealable bag and add the tempeh in, tossing to coat. We put the tempeh in the refrigerator while it marinated.
Serves 2 (or 4 smaller portions).
We’ve tried this recipe using tamari instead of soy sauce but it was just too salty. It’s still a little salty using the reduced-sodium soy sauce but at least the saltiness can actually be balanced with the scallions. We ate this dish with a side of Asian Cabbage Slaw and thought the two dishes complemented each other.