Peanut Noodles and Tempeh

Peanut noodles with tofu cubes and wilted kale makes for a balanced and nourishing vegan dinner. Protein and flavor packed.

Prep Time5

Cook Time20

Total Time25

Servings: servings

Author: Kathy Patalsky

Equipment

skillet
blender

Ingredients

8 oz tempeh small cubes
8 oz soba noodles
½ cup peanut sauce see notes for recipe
1 bunch kale thick stems removed, leaves roughly chopped
2 scallions chopped - optional
1 tablespoon olive oil extra virgin
½ - ¾ cups water
salt and black pepper to taste - optional
1 clove garlic sliced - optional

Instructions

Fill a large soup pot with water and bring to a boil. Add your soba noodles. Cook time will be about 7-8 minutes.
While the noodles cook, prepare your peanut sauce in a blender. Set aside. (My recipe in notes)
Tempeh: Warm a skillet over medium heat and add the tempeh and ½ cup of water. Cover with lid. Allow the water to steam. It will absorb into the tempeh and soften, plump up the tempeh a bit. When the water is gone or just about gone, remove lid and toss tempeh a bit in the pan to prevent sticking.
Add the olive oil, optional sliced garlic and toss tempeh again - this time to be coated in the oil. Push tempeh over to one side of the pan and add the kale leaves to the other side. Add another splash of water and quickly cover with lid again and let cook for another two minutes. The kale will start to cook down as well. When the kale is half-wilted, turn off heat.
With the skillet hot, but turned off, pour about ¼ cup of peanut sauce over top the tempeh. Cover with lid again and let sit.
Your noodles should be just about done by now. You will want to drain them and the rinse them well in cold water to loosen any that are sticking together. This also helps rinse any sticky residue off them. The 100% soba noodles will 'leak' and stick more than any other noodle... Once the water runs clear and noodles are rinsed well, drain all the water one last time.
Turn heat back on - medium -the skillet and push the wilted kale together to create space for the noodles. Add the noodles to your skillet - if worried about sticking you can add another splash of oil.
Now pour more peanut sauce over top the skillet - tempeh, noodles and some of the kale. Place lid back on and cook until the lid starts to steam a bit. You basically just want to allow the peanut sauce and noodles to fully warm and the sauce to marinate the noodles and the tempeh a bit more. Using tongs, you can toss everything around a bit if desired. Add salt and pepper to taste now or after serving and tasting.
Serve! Add the noodles, tempeh and kale to your bowls. Top with optional chopped scallions. Add additional peanut sauce if desired. Other toppings could include: avocado, hot sauce, sesame seeds, chopped carrots and more...

Notes

peanut sauce recipe

Nutrition Estimate