Black Garlic Miso Tempeh with Soba Noodle Salad

Ingredients

• 1 block (200g) firm tempeh, pressed and cubed
• 3 tbsp black garlic miso paste
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup buckwheat soba noodles
• 1/2 cup shelled edamame
• 1/2 cup julienned carrots
• 1/2 cup julienned cucumber
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1/4 cup chopped scallions
• 2 tbsp spicy chili oil
• 1 tsp chili flakes

Instructions

1. Whisk together the black garlic miso paste, maple syrup, rice vinegar, soy sauce, and sesame oil in a small bowl to create the tempeh glaze.
2. Pan-fry the cubed tempeh in a lightly oiled skillet until golden brown, then pour in the miso glaze and simmer until the sauce thickens and coats the tempeh.
3. Cook the buckwheat soba noodles according to package instructions, drain, and rinse with cold water to prevent sticking.
4. In a large bowl, toss the cooled noodles with edamame, julienned carrots, cucumber, and green onions.
5. Top the noodle salad with the glazed tempeh, toasted sesame seeds, and scallions, serving with spicy chili oil on the side.