Ingredients

The following ingredients have 2 Servings
  • 1/4 cup low sodium soy sauce/tamari/coconut aminos
  • 1/4 cup water
  • 1/4 cup ground raw sugar
  • 1 teaspoon rice wine vinegar
  • 1/4 teaspoon garlic powder or a teaspoon of minced garlic
  • 1/2 teaspoon ginger powder or 2 teaspoons minced ginger
  • 1 teaspoon blackstrap molasses
  • 2 teaspoons Oil
  • 4 oz Tempeh (thinly sliced or chopped small)
  • 1/2 cup chopped mushrooms (I used Shiitake)
  • 3-4 bundles of Buckwheat Soba (cook according to instructions. (Or use other noodles, rice or quinoa))
  • 2 teaspoon of Sriracha.

Instruction

  • Cook the Soba or other noodles according to instructions.(Cook in boiling water for 6-7 minutes). Drain, rinse in cold water, add Sriracha and toss/mix and keep ready.
  • Teriyaki Tempeh and Mushrooms:
  • In 2 teaspoons oil, cook the Tempeh over medium heat for 2 minutes.
  • Add mushrooms and continue to saute until tempeh is golden on the edges. 2-3 minutes.
  • Blend all the ingredients of the Teriyaki sauce and add to the tempeh.
  • Cover and cook over low-medium heat until most of the sauce is absorbed by the Tempeh and the sauce gets bubbly and starts to caramelize.
  • Transfer the Tempeh and mushrooms to the noodle bowl.
  • Add a Tablespoon of water to the pan, mix and drizzle the remaining sticky sauce on the noodles.
  • Top with mung bean sprouts, carrot slivers, cucumber slices etc. Serve hot.