Delicious and simple, this tempeh pasta recipe uses bok choy, a green that will help in the digestion of the tempeh.
Try to find the buckwheat soba noodles – they carry them in Asian groceries, or the Asian section of your supermarket. If you can’t find any, go for another whole grain noodle.
Tempeh Pasta Recipe with Sesame
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2 large servings
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Ingredients
- ¼ package of buckwheat soba noodles, cooked
- 1 tsp sesame oil (untoasted), or olive oil
- 2 cloves garlic, pressed
- 1 Tbsp ginger, minced
- 4 green onions, sliced
- 1 head bok choy, chopped
- 1 package of tempeh, cubed
Miso Glaze
- 1 Tbsp miso
- 1 Tbsp sesame oil
- 1 tsp toasted sesame oil
- 1 Tbsp apple cider or brown rice vinegar
- pinch red pepper flakes or paste
- 1 tsp brown rice syrup
Directions
- Cook the buckwheat noodles by putting them in a pot of salted water and bring to a boil. As soon as it boils, add cool water to break the boil. Continue allowing it to come to a boil and adding water to break until the noodles are cooked. Drain, rinse, then put in a bowl and season with 1 Tbsp of the sesame oil (or just stir into the vegetables with the glaze).
- While this is cooking, make the miso glaze by stirring together the ingredients until smooth.
- Heat a pan to medium and saute the garlic and ginger. Add the tempeh cubes, allowing them to brown if they’re not pre-cooked. Add the green onions for a minute, then the bok choy. Allow the bok choy to wilt, then add the miso glaze. Be brave, try chopsticks!
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