Soba noodles & tempeh with spicy peanut butter sauce
Prep time 20 minutes
Total time 30 minutes
Serves 4
Here is a perfect recipe to incorporate D&D Mamba's spicy peanut butter, Noble Bean tempeh and our delicious local asparagus.
- Marie des Neiges Magnan
Ingredients
Spicy Peanut Butter Sauce
- 1 tsp. grated ginger
- ½ garlic clove
- ¼ cup spicy peanut butter
- 2 tbsp. soy sauce
- juice of one lime
- 2 tbsp. maple syrup
- ¾ cup water
Other Ingredients
- 1 large chopped bok choy
- 1 pack asparagus sliced
- ½ chopped yellow onion
- 1 package tempeh, cubed
- 1 package of soba noodles
- 1 tbsp. olive oil
- ¼ cup cashews
Instructions
Preparation
- Defrost your tempeh about 30 minutes prior to the recipe preparation.
- Preheat the oven to 400 ° F.
- In a medium sized bowl mix together all the sauce ingredients and your spicy peanut butter and set aside.
- Place the cashews on a parchment paper covered baking sheet and toast in the oven a few minutes, mixing them from time to time not to let them burn. Remove from the oven once they are golden brown and set aside. When they're cooled, chop them up.
- In a large skillet, heat oil over medium-high heat, then sauté the onions for a few minutes until they become slightly transparent. Add your tempeh cubes tempeh and fry them for a few minutes on each side or until golden brown.
- Add ¼ cup of the peanut butter sauce to coat tempeh cubes. Cook for a few minutes. Feel free to add a little water to prevent tempeh cubes from sticking to the pan.
- Add your cut asparagus and bok choy and sauté for a few minutes.
- Pour the remaining sauce, stir and remove from the heat.
- Cook your soba noodles in a pot of boiling water for 2 to 3 minutes, then drain.
- Toss pasta with vegetables and tempeh.
- Serve with some toasted cashews nuts and enjoy your meal!