Soba Noodle Bowl with BBQ Tempeh

Directions

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1. Lightly boil or steam the tempeh in a large pan on the stove for 10 minutes to soften. This is an optional step, but may help to remove bitterness, and helps the tempeh soak up more marinade. Then rinse and pat dry.
2. Arrange the tempeh in a baking dish, pour on the BBQ sauce, and turn to coat all over with the marinade. Cover and refrigerate for 2 to 24 hours - the longer the better.
3. Preheat oven to 375°F (190°C).
4. Place the marinated tempeh on a parchment-lined baking tray, and bake on the middle rack of the oven for 15 minutes. Then flip the pieces over and bake for another 10 minutes until caramelized.
5. Remove from oven and brush with additional BBQ sauce if desired.
6. Add all of the dressing ingredients to a jar or bowl, and whisk to combine.
7. Add the soba noodles and edamame to a pot of boiling water. Return to a soft boil and cook for 5 minutes, or until the noodles are al dente. Drain and rinse. Note, our package indicated the noodles would take 4 minutes to cook. If your noodle package indicates it takes longer to cook, simply add the edamame during the last 5 minutes.
8. Heat a large pan on medium-high heat. When hot, add the oil and garlic and sauté for 2 minutes.
9. Add the carrot and mushrooms and sauté for 5 minutes.
10. Then add the broccolini and cook for an additional 2 minutes.
11. Add the drained noodles and edamame to the pan.
12. Pour over the dressing and toss to combine.
13. Divide into bowls, add the BBQ tempeh, garnish, and enjoy.

Storage

• Store in an airtight container in the fridge for up to 3 days.