I made this dish for some friends… and i will be making it again.
Rice Wine Vinegar
Light Brown Sugar
Toasted Sesame Oil
Lacinato Kale, washed and cut in half
Ginger, peeled and grated
Lemongrass, chopped (I used jarred)
My plan was to cook the tempeh first and place it in the oven to keep it warm. Then to make the peanut
sauce and let that simmer while cooking the kale and soba pasta.
Mix all the ingredients listed on right (top list) in a pan and heat while whisking occasionally. This sauce was decent
but not amazing so I added a bit (~1-2 tbsp) of the spicy peanut sauce I used with the tofu noodle salad.
This made the sauce amazing as it added ginger and some chilis.
Slice the tempeh in half and then slice the halves horizontally to make them thinner. From this cut the tempeh how
you want, I sliced each square into 3 strips. Heat up some oil in a skillet and once hot add the tempeh. Cook
each side until it starts to brown and then drizzle soy sauce over the tempeh, flip and add more to the other side.
Cook until they are nicely browned and place in the oven.
I used the skillet right after the tempeh was done to add that flavoring into the kale.
Add toasted sesame oil to the skillet along with the grated ginger and lemongrass. Sauté shortly and then add the
kale and scallions. Mix well, add ~1/4 cup of water and ~1 tbsp soy sauce, and then cover. Once the kale is cooked
through uncover and add the mushrooms and cooked soba pasta. If needed add more toasted sesame oil and/or soy sauce.
I served all the components of the dish separately along with carrot slices. The tempeh and carrots were delicious dipped in the peanut sauce.