Marinated Peanut Baked Tempeh & Soba Noodles

Sick of chicken? Try making this Marinated Peanut Baked Tempeh & Soba Noodles. You can thank me later.

Say hello to my new friend named Tempeh. I have only recently discovered tempeh and I love it! We serve a Tempeh Udon Salad at Spoonriver. (I work there as a nutrition intern). The salad was formally known as the Mock Duck Udon Salad but they stopped making mock duck. So, now we serve marinated tempeh. When Brenda, restaurateur and chef, was experimenting with her marinade recipe she let the staff try it. It was my first time trying tempeh and it was oh so delicious. Sometimes I wished I just lived at a restaurant so I could have endless access to chef ingredients. But for now I’ll just have to stick to simple recipes like this one.

Before I share Minimalist Baker’s recipe with you, let me tell you a little bit about tempeh!

What is tempeh? It is a meat alternative traditionally made from fermented whole soybeans. It can also be made with other legumes or beans like black beans or chickpeas. In addition, grains are sometimes added. The tempeh I purchased is made from fermented soybeans and brown rice. Some awesome facts about tempeh:

  • It holds it shape well during cooking.
  • It absorbs the flavors of other foods and sauces well.
  • It’s fermented which makes it easier for digestion and absorption.
  • It contains 15 grams of plant protein and 7 grams of fiber per serving. This keeps your belly happy, full and satisfied.
  • It’s a complete protein (fork yes!)

Here is the recipe adapted from The Minimalist Baker (yields 4 servings):

Ingredients:

Tempeh:

  • 1 8.5 oz package of tempeh
  • 1 1/2 tbsp sesame oil
  • 1 tbsp maple syrup (more if you like it sweeter!)
  • 2 tbsp salted peanut butter
  • 2.5 tbsp coconut aminos or soy sauce
  • 2.5 tbsp fresh lime juice (1.5 limes)

Soba Noodles:

  • 4 servings of soba noodles
  • 1 1/2 tbsp sesame oil
  • 1 tbsp maple syrup (more if you like it sweeter!)
  • 2 tbsp salted peanut butter
  • 2.5 tbsp coconut aminos or soy sauce
  • 2.5 tbsp fresh lime juice (1.5 limes)
  • Sesame seeds for topping

Instructions:

  1. Using a steamer basket, steam the tempeh for 10 minutes, flipping halfway (this removes the bitterness). Then rinse and dry thoroughly. Cut into bite sized pieces.
  2. While the tempeh is steaming mix together the marinade: sesame oil, maple syrup, peanut butter, coconut aminos and fresh lime juice.
  3. In a tubberware, add the marinade and tempeh. Mix with your hands until evenly coated. Cover and refrigerate for 24 hours. Mix it around once or twice.
  4. Preheat the oven to 375° and line a baking tray with parchment paper. Brush on extra marinade and bake the tempeh for 20-22 minutes (save some marinade for after baking too).
  5. Cook the soba noodles according to package instructions. Mix together the sauce ingredients: sesame oil, maple syrup, peanut butter, coconut aminos, and fresh lime juice. When the noodles are done and have cooled dress with the sauce. Top with sesame seeds.

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