In this edition of Meatless Monday, tempeh is marinated in a ginger lime dressing and then tossed with refreshing crisp veggies like sugar snap peas, asparagus, carrots, corn, bell peppers and scallions. The earthy tempeh pairs well with the hearty, whole wheat soba noodle and the veggies in this dish can be adapted easily to suit any season. This recipe comes to us from Penny of Our Green Table.
For the ginger dressing:
- 3/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 1/2 cup low sodium soy sauce
- 1 tablespoon fresh lime juice
- Zest from 1 lime
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon fresh black pepper
To complete the ginger soba snap pea salad:
- 1 8-ounce package tempeh, cut into bite sized pieces
- 8 ounce soba noodles
- 1 pound sugar snap peas
- 1 pound snow peas
- 4 Stalks asparagus, cut into 1-inch pieces
- 2 Carrots, scrubbed and julienned
- 1 Ear of fresh corn, sliced off cob
- 1 Medium yellow or red bell pepper, deseeded and julienned
- 3 Scallions, diced
- 2 tablespoon sesame seeds, toasted
- Mix the sesame oil, rice vinegar, soy sauce, lime juice, lime zest, garlic, ginger and pepper together in a medium bowl.
- Place the tempeh pieces in a pie plate or lined dish. Pour the 1/4 of the dressing over the tempeh and marinate at room temperature for at least 30 minutes.
- Bring a large pot of water to a boil over high heat. Cook the soba noodles according to package instructions. Prepare a large bowl of ice water.
- When the noodles are done, drain in a colander, taking care to reserve the pasta water. Rinse the soba noodles with cold water and drain again. Blot dry with a towel and pour 1/4-1/2 of the ginger dressing over the noodles. Set aside.
- Bring the pasta water back to a boil and quickly blanch the peas, asparagus and carrots for 1-2 minutes, or until vegetables are just cooked, but still retain a crunch. Plunge the vegetables into the ice water and drain.
- Add the blanched veggies, raw corn, peppers and marinated tempeh to the soba noodles. Drizzle with the extra ginger dressing to taste and toss lightly. Sprinkle with the chopped scallions and toasted sesame seeds.