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Soba Noodle Bowl with BBQ Tempeh
2 hr + 45 min
Main
Servings
Total
2 hr + 45 minPrep
15 minCook
30 minRest
2 hrContains
soy
sesame
Swap out
gluten
Free from
peanut
tree nut
Ingredients
Marinated BBQ tempeh
-
8.8 oz (250 g)tempeh, thinly sliced
-
1 cup (240 mL)barbecue sauce
Dressing
-
-
1clove garlic, crushed
-
½lime, juiced
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1 Tbsp (15 mL)rice vinegar
-
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1 tsp (2 g)freshly grated ginger
-
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1 tsp (5 mL)toasted sesame oil
Noodles
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6.3 oz (180 g)dry soba noodles
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1 cup (140 g)frozen shelled edamame
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1 Tbsp (15 mL)vegetable oil
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2cloves garlic, crushed
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1carrot, julienned
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3.5 oz (100 g)shiitake mushrooms, thinly sliced
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1large broccoli, cut into bite-sized pieces
Optional garnishes
-
toasted sesame seeds
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red hot chili pepper
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sliced green onion
Make your own
Directions
- Lightly boil or use a steamer basket to steam the tempeh in a large pan on the stove for 10 minutes. This is an optional step, but can remove bitterness, and helps the tempeh soak up more marinade. Then rinse and pat dry.
- Arrange the tempeh in a baking dish, pour on the BBQ sauce, and stir to coat. Cover and refrigerate for 2 to 24 hours - the longer the better.
- Preheat oven to 375°F (190°C). Place the marinated tempeh on a parchment-lined baking tray, and bake for 15 minutes. Then flip the pieces over and bake for another 10 minutes. Remove from oven and brush with additional BBQ sauce if desired.
- Meanwhile, add all of the dressing ingredients to a bowl and whisk.
- 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.
- Heat a large pan on medium-high heat. When hot, add the oil and garlic and sauté for 2 minutes. Add the carrot and mushrooms and sauté for 5 minutes.
- Then add the broccoli and cook for an additional 2 minutes. Add the drained noodles and edamame to the pan. Pour over the dressing and toss to combine. Divide into bowls, add the BBQ tempeh, garnish, and enjoy.
Notes
- * Our package indicated the noodles would take 4 minutes to cook. If your noodle package indicates it takes longer to cook, add the edamame during the last 5 minutes.
Storage
- Store in an airtight container in the fridge for up to 3 days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 44%
• dry soba noodles
Proteins 19%
• tempeh
• tahini
• frozen shelled edamame
Fruits & Veggies 37%
• clove garlic
• lime
• freshly grated ginger
• clove garlic
• carrot
• shiitake mushroom
• large broccoli
Calcium
No significant sources of calciumFat
• tahini
• toasted sesame oil
• vegetable oil
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
Lovely dish packed with flavours and proteins 👌🏼👌🏼👌🏼
Deliciously balanced noodle dish to throw together
This recipe is amazing! I’ve made it sooooo many times. Thank you!
Really nice and healthy — did swap the marinate for miso/soy/ginger/garlic, worked perfectly
So many PUL recipes are staples for me and my partner but this one was so much work and it just tasted okay.
So delicious!
This was delicious and a hit with my non vegan other half. Replaced the noodles with brown rice spaghetti. Will definitely be making again :)
Really was delicious. I used brown rice millet noodles and added mushrooms. I was also fresh out of tahini so I thinned out some hummus in its place which was a great quick fix.
Tempeh cooking technique was top notch!
I have been a vegetarian for 32 years. I never liked tempeh before. I was intrigued by your steaming method, so I made the barbeque tempeh. I love it! I plan to include this in my personal menu. The calories in this meal are way too much for me, but the beauty of this is that I can adjust the recipe to have less noodles, more veggies, and go light on the dressing. I am learning so much. I am also on the caring committee of my church, and I sometimes bring food to people when they are sick. There are a number of vegetarians in my church, so being able to share these good things with them is a help. I appreciate all you are doing for me, for them, and for all of us!
This is one of my regular go to PUL recipes for busy weeknights. Admittedly I’ve never gone through the process of steaming the tempeh, but I find it super efficient to prep the tempeh and BBQ sauce the night before then it’s actually quite quick to prep and cook everything and have a few nights worth of tasty dinners ready to go. The vinegar in the sauce is a real winner for me (I’ve often subbed in apple cider vinegar instead of rice wine and works really well).
Hi guys,
I really liked the combination of the flavors in this one! It was unexpected surprise for me! I don’t like mushrooms so I’ve switched them for zucchini and I didn’t have noodles so I used whole wheat spaghetti and it still tasted great.
Thanks for putting the effort in making delicious, healthy and plant based food🌱🫶
The combination of flavors wasn't something I'd stand behind, but given the nutritional values of this recipe, I'd say this is a good way if using up some leftover BBQ sauce. And it's loaded with protein!
So good and simple to make. I didn't have tahini so I used cashew butter instead and it worked great ! Thank you for this recipe :)
Wonderful recipe! First time trying tempeh and with the bbq sauce, it was a great introduction.
Was so delicious except it was a bit under salted. I added more soy sauce and salt at the end since the recipe doesn’t indicate to add salt. If I make it again I will salt the veg as I cool them and salt the soba cooking water. But other than that it was great!
Hi Sadia and the PUL team!
I had a question regarding the tahini in the dressing - my nephew is allergic to sesame. Can you recommend an alternative? Possibly something oil-free?
My partner and I love these noodles, and eat it often, either with soba or udon noodles, and the dressing is to die for!
Thanks for another great recipe!
xx
It was so good and easy to make!
This was delicious, especially the dressing!
These noodles are delicious!! I have made them quiet a few times, even without the tempeh , it is pretty filling! Before this recipe I have never used soba noodles and now they are a regular staple in the house!
This is one my favorite recipes to make. I loved the YouTube video I found it in, about getting more protein, and decided to try this one. The dish is awesome, and not hard to make - I've shared it with family who also loved it.
I'm no exclusivelyt plant-based, but I like to incorporate more vegan food into my diet, so this tahini/tempeh based noodle dish was the first I tried. Absolutely obsessed with the BBQ Tempeh, and I now use soba noodles more often than regular noodles, as their flavour and extra nutition is a nice bonus.
This is the best recipe I have tried from this blog! Absolutely delicious! Highly recommend :)