Crispy Soba Noodles with Tempeh and Garlic Sauce

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Crispy Soba Noodles with Tempeh and Garlic Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces tempeh

1/4 cup red miso

1 tablespoon minced gingerroot

3 tablespoons mirin

2 teaspoons ground cumin

1/3 cup unfiltered apple juice

1 cup julienne-sliced carrots

3/4 cup sliced celery

1 cup julienne-sliced yellow summer squash

1 small red bell pepper -- sliced

6 ounces soba noodles

1 tablespoon toasted sesame oil

1/2 cup minced scallions

6 cloves garlic

1/2 cup light vegetable stock

1 1/2 tablespoons maple sugar

1/4 teaspoon salt

2 tablespoons sesame seeds

Sprigs fresh cilantro

 

Yield: 4 servings * Prep Time: 20 minutes * Cooking Time: 20 minutes

 

The contrast in textures and interplay of tastes make this tempeh dish

memorable. Serve it with baked yams and steamed broccoli.

 

1. Crumble the tempeh and place it in a shallow baking dish. Combine the miso,

ginger, mirin, cumin, and apple juice. Pour this over the tempeh and mix well.

Marinate this for at least 2 hours. The tempeh can marinate, covered and

refrigerated, for up to 24 hours.

 

2. Place the carrots and celery in the top rack of a steamer over rapidly

boiling water. Cover and steam for 3 minutes. Add the squash and bell pepper,

then continue to steam for 3 minutes. Immediately transfer to a strainer to

prevent overcooking.

 

3. Preheat the oven to 450F. In a 3-quart saucepan, bring 2 quarts of water to a

rolling boil. Add the noodles and cook, stirring occasionally, until they are

almost al dente, about 6 minutes. Drain the noodles. Immediately brush a pizza

pan with sesame oil, then shape the cooked noodles into an 8-inch round on the

oiled sheet. Sprinkle the remaining oil over the noodles, then place them in the

oven and allow them to crisp while finishing the dish.

 

4. In a blender, combine the scallions and garlic. Blend briefly, then add the

stock, maple sugar, and salt. Blend until evenly ground. Transfer this mixture

to a wok and cook over medium high heat for 2 minutes. Add the tempeh with its

marinade and cook for another 5 minutes. Add the cooked vegetables and toss.

 

5. Slide the noodles off the pizza pan onto a platter. Pour the tempeh mixture

over the noodles. Sprinkle the sesame seeds on top and scatter the cilantro

around the platter. Serve at once.

 

Cook's Note: Allow two hours marinating time for the tempeh.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 319 Calories; 7g Fat (18.9% calories from

fat); 19g Protein; 51g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 499mg

Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0