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Manchurian-Style Tempeh with Sesame Soba & Edamame

V
V*
DF
GF
Serves
2
Cook Time
25 minutes

This isn’t one you see much unless you’ve got an Indo-Chinese restaurant near you but it’s one of my all time favourites. I’ve used tempeh as the protein/flavour carrier here, omitted chillies for spice and created a stickier sauce by adding less water but feel free to change any of these aspects to make it your own.

This isn’t one you see much unless you’ve got an Indo-Chinese restaurant near you but it’s one of my all time favourites. I’ve used tempeh as the protein/flavour carrier here, omitted chillies for spice and created a stickier sauce by adding less water but feel free to change any of these aspects to make it your own.

IngredientsMethod

Ingredients

For the Manchurian-style tempeh
  1. Tempeh |1 pack| cut into 2cm cubes
  2. Cornflour |2 tbsp|
  3. Neutral oil |2 tbsp|
  4. Salt | |
  5. Garlic cloves |4| finely chopped
  6. Fresh ginger |1 tbsp| finely grated
  7. Soy sauce |2 tbsp|
  8. Ketchup |2 tbsp|
  9. Maple syrup |1 tbsp|
  10. Rice vinegar |1 tbsp|
  11. Chilli paste or sriracha |1–2 tsp| to taste
  12. Cornflour slurry |1 tsp cornflour + 125ml water|
For the soba
  1. Soba noodles |2 portions|
  2. Sesame oil |1 tbsp|
  3. Soy sauce |1 tbsp|
  4. Rice vinegar |1 tsp|
  5. Edamame |100g| defrosted or blanched
  6. Spring onions |2| finely sliced
To finish
  1. Sesame seeds | |
  2. Spring onions | | extra
  3. Chilli oil | | optional

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Cook the tempeh
  1. Toss the tempeh cubes in the cornflour with a good pinch of salt until lightly coated
  2. Heat the oil in a large frying pan over medium high heat
  3. Add the tempeh and cook for 8–10 minutes, turning regularly, until golden and crisp on all sides
  4. Remove from the pan and set aside
Make the sauce
  1. In the same pan lower the heat slightly and add a touch more oil if needed
  2. Add the garlic and ginger and cook for 1–2 minutes until fragrant
  3. Stir in the soy sauce, ketchup, maple syrup, rice vinegar, chilli paste and water
  4. Bring to a simmer
Thicken and coat
  1. Stir in the cornflour slurry and cook for 30–60 seconds until the sauce turns glossy and thickens
  2. Return the tempeh to the pan and toss to coat until sticky and coated
Cook the soba
  1. Cook the soba noodles according to packet instructions
  2. Drain and rinse briefly under warm water to loosen
  3. Toss the soba with the sesame oil, soy sauce and rice vinegar
  4. Fold through the edamame and spring onions
Serve
  1. Divide the soba between bowls
  2. Top with the Manchurian style tempeh
  3. Scatter with sesame seeds and extra spring onions
  4. Drizzle with chilli oil if you like

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

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manchurian-style-tempeh-with-sesame-soba-edamame