Teriyaki Tempeh with Sriracha Soba Noodles and Wilted Bok Choy

Teriyaki Tempeh with Sriracha Soba Noodles and Wilted Bok Choy

As adapted from this fine chiquita:
http://www.veganricha.com/2013/05/teriyaki-tempeh-and-shiitake-mushrooms.html

First cook up a couple bundles of buckwheat soba noodles as per packet instructions and set aside.

If you’re like me and have a frozen supply of tempeh in the deep freeze, thaw it out in a pan on medium high with about 1/4 c of water. Otherwise lightly oil a medium pan and sear both sides of tempeh, then add water and the following ingredients.

Once thawed add:

2 T organic tamari soy
2 minced cloves garlic
1 generous tsp honey or preferred sweetener
1 tsp apple cider vinegar

Let that all simmer away, add chopped stems of bok choy to pan and cook till tender. Add leaves of bok choy last to just wilt.

Toss a generous amount of sriracha and sesame oil to taste into the soba noodles then top with your pan full of deliciousness!

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2 responses to “Teriyaki Tempeh with Sriracha Soba Noodles and Wilted Bok Choy

    • In my experience it does not alter the texture at all. It’s is not porous like tofu so the texture stays the same; similar to how edamame is fine to store in the freezer.

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