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Prepare the dressing: In a large bowl, whisk together the peanut butter, ginger, garlic, rice wine vinegar, soy sauce, sesame oil, and red chili flakes.
2
In a pot with a tight-fitting lid, heat 30 mL (2 tbsp) of oil over medium-high heat. Brown tempeh on all sides. Add 190 mL (¾ cup) of water, cover and steam for 5 to 7 minutes, until water is evaporated.
3
Remove the tempeh from the pan and place it in the peanut butter dressing.
4
In the same pan, heat 15 mL (1 tbsp) of oil. Sauté peppers and carrots for 5 minutes. Stir in the edamame to heat through. Remove from the pan and add to the peanut butter dressing bowl.
5
Boil the soba buckwheat noodles according to package directions. Reserve 125 mL (½ cup) of cooking water and drain. Add the noodles and reserved water to the bowl with the vegetables, tempeh, and dressing. Gently toss to coat.
6
Garnish with sesame seeds and peanuts. Serve immediately.
Mix it up
Try tofu or shrimp instead of tempeh.
Kids in the Kitchen
We tested this recipe with real families. Kids enjoyed stirring the sauce and chopping the tempeh—and they loved the peanuty sauce!
60mlnatural peanut or almond butter or non-nut alternative
5mlminced ginger
2cloves garlic, minced
45mlrice wine vinegar
40mllower sodium soy sauce
10mlsesame oil
2mlred chili flakes (optional)
45mlvegetable oil
1tempeh, diced
250mlsliced red bell pepper
250mlfrozen edamame
250mlthinly sliced carrots
8ozwhole wheat spaghetti or soba buckwheat noodles
5mlsesame seeds (optional)
45mlunsalted peanuts, roasted
Directions
1
Prepare the dressing: In a large bowl, whisk together the peanut butter, ginger, garlic, rice wine vinegar, soy sauce, sesame oil, and red chili flakes.
2
In a pot with a tight-fitting lid, heat 30 mL (2 tbsp) of oil over medium-high heat. Brown tempeh on all sides. Add 190 mL (¾ cup) of water, cover and steam for 5 to 7 minutes, until water is evaporated.
3
Remove the tempeh from the pan and place it in the peanut butter dressing.
4
In the same pan, heat 15 mL (1 tbsp) of oil. Sauté peppers and carrots for 5 minutes. Stir in the edamame to heat through. Remove from the pan and add to the peanut butter dressing bowl.
5
Boil the soba buckwheat noodles according to package directions. Reserve 125 mL (½ cup) of cooking water and drain. Add the noodles and reserved water to the bowl with the vegetables, tempeh, and dressing. Gently toss to coat.
6
Garnish with sesame seeds and peanuts. Serve immediately.
