Tempeh Pasta Recipe With Sesame-Miso Glaze

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Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we are making a miso glazed tempeh and bok choy dish and it’s gonna be served over soba noodles which are buckwheat noodles.

And mine come in a package that has little wrapper around it. Usually one of these is perfect for a meal for two.

We’re gonna start by cooking these noodles because they take a little bit of time. What you’re gonna do is take your noodles into a pot and add water and notice the fact that I haven’t filled this pot up with water; I just put enough to start softening up those noodles.

I’m gonna add just a pinch of sea salt to help things cook along. The reason I’m not filling this pot up with water is because the way we’re gonna cook this soba noodles is we’ll bring the water to a boil with the noodles in it and then as soon as it gets boiling I’m gonna add some cool water to break the boil.

And then I’ll let it boil up again, add more cool water to break the boil and I’m just gonna keep doing that until these noodles are cook.

The reason do it is this is this is the way that the grain in the noodles is gonna cook properly. If it is a whole grain, this is the best way to do it.

So while waiting for the noodles to start boiling, I’m gonna get my sauce together and I’ve got some miso in here and I used brown rice miso, you can use any type, there are different grains that they add in with the soybean to make miso.

I’ve got some sesame oil, toasted sesame oil. I’m going to add a bit of vinegar. I use apple cider vinegar because I like it. Brown rice vinegar is usually what people would use in Asian dishes so if you like to use that go for it.

Stir that all together and then the last ingredient to make this a glaze, you need some type of sweetener and I’m gonna use brown rice syrup, you can use whatever type of sweetener you like. You don’t need too much, just enough to make it glaze.

So we’ve got quite a boil going on here, I’ll just add enough cool water to stop it from boiling. Turn it down a little bit coz you don’t need it boiling that hard.

What happens is the whole grains cook when the water comes up to a boil but when they’re at the boil, if you leave it there that’s when they get to start sticky.

I’ll keep an eye on my noodles, I’ve got them switch over at the back burner anytime they come up to a boil I’ll just add water to break it and keep doing that until the noodles are cook.

In the meantime I’ve got my pan heated here nicely and I’m going to stick with the same oil that’s in my sauce, just sesame oil. Use the untoasted here, the toasted is quite flavorful and if you put too much it will be pretty overpowering.

And I’m gonna soothe the garlic and then the ginger to soften them up a bit. Garlic, ginger and then green onions for a couple of minutes and then next I’m going to add the bok choy which has a green top and a white stock and it kinda look like celery but it doesn’t taste like celery, it doesn’t have the same bitterness, it’s actually kind of sweet.

This is tempeh for those of you who haven’t seen it before, thin, kinda looks like hamburger patty eh? Anyway I’m just gonna cube it and I get a brand that’s made locally where I live, whatever you can find is probably good.

I prefer tempeh than tofu because it is much more easily digested by our bodies because it’s a fermented soy beans so when they ferment the soy bean it breaks down some of the proteins, makes it much easier for us to digest.

So give that a stir around, this doesn’t need to cook, the tempeh is already cooked, it’s just nice to get it hot with the rest of the meal.

My soba noodles are done back here, so I’m gonna drain them and you can do whatever you like here, sometimes I like them just dress with some sesame oil or some tamari or something like that.

What I’m gonna do is just add right to the pan with the tempeh and the vegetables because I’m putting this lovely glaze on here, I figure why not put them on the noodles as well.

So last step will get our glazed that’s been sitting to let the flavors combine, pour it right over and stir things up to get it heated through.

Make sure you get it a couple of minutes to let the glaze actually glazed and then you’re ready to serve it up.

And there you go! Miso glazed tempeh and bok choy, this is Freshly Served the healthy vegan cooking show. I’m Heather and for the recipe for this and other healthy vegan meals check out HealthyVeganRecipes.net.