Tempeh with Peanut Sauce & Kale Soba Noodles

I made this dish for some friends… and i will be making it again.

p10100241Peanut Butter

Rice Wine Vinegar

Light Brown Sugar

Soy Sauce

Garlic, chopped

Scallions, chopped



Toasted Sesame Oil

Lacinato Kale, washed and cut in half

Scallions, chopped

Ginger, peeled and grated

Mushrooms, sliced

Lemongrass, chopped (I used jarred)


Soba Pasta

Soy Sauce

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.


2 thoughts on “Tempeh with Peanut Sauce & Kale Soba Noodles

  1. Moonwynd

    This looks interesting, but where are the ingredient amounts? I’m not a stickler for following a recipe perfectly, in fact, I often embellish or change amounts of ingredients to my taste. However, I do need some basic template, particularly when it is a cuisine I have not prepared before. I want to start cooking more healthy and expanding my recipes, but I really need a starting point!


    1. shteyndl Post author

      It is not my style to measure ingredients unless baking. Just start small and add as you go. I tend to work with flavors I’m comfortable with. For this recipe I’d say start with 1/4 cup peanut butter and 1-2 tablespoons of each the rice wine vinegar and soy sauce. You would only need about 1 tablespoon of brown sugar so start with a teaspoon. As for onion and garlic add as much as you want. And for the paprika I would start with 1/2 a teaspoon. As an add on I would also grate 1-2 inches of fresh ginger and add a bit of chili oil or cayenne pepper for some heat. Heat all the ingredients I just listed while whisking. Once fully incorporated taste and adjust the seasonings to your preference. The rest of the recipe is pretty straight forward. Does this help?


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