Essential Vegetarian - Orange-Sesame-Tempeh Soba

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* Exported from MasterCook *

 

Orange-Sesame-Tempeh Soba

 

Recipe By :The Essential Vegetarian Cookbook - Diana Shaw

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup fresh orange juice

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

2 garlic cloves -- minced

1 tablespoon sesame seeds -- toasted

2 tablespoons grated peeled gingerroot

2 scallions, including greens -- minced

2 leeks, white part only -- minced

1/2 cup minced fresh cilantro

1 pound tempeh -- cut into 1 " cubes

4 dried shiitake mushrooms

1/2 cup warm water

1 tablespoon canola or vegetable oil

1 shallot -- minced

2 tablespoons minced fresh basil

6 fresh shiitake mushrooms -- sliced

1/2 pound asparagus -- trimmed, pared, and chopped

1 tablespoon cornstarch

14 ounces soba noodles

 

In a large glass or eathenware bowl, combine the orange juice, soy sauce,

vinegar, honey, half of the garlic, sesame seeds, half of the ginger, half of

the scallions, half of the leeks, and half of the cilantro. Add the tempeh, and

stir well to coat. Cover with plastic wrap and refrigerate for 1 to 3 hours.

 

Place the dried shiitake mushrooms in a small bowl and add the warm water. Dunk

the mushrooms several times with your hands to moisten them, then set them aside

until they are soft, about 20 minutes.

 

Heat the oil in a wok over medium-high heat. When it's hot, add the shallot and

basil along with the remaining garlic, ginger, scallions, leeks, and cilantro.

Reduce the heat to medium-low and stir until the vegetables have seasoned the

oil, about 2 minutes. Remove the dried shiitakes from the soaking liquid,

reserving the liquid. Chop the dried mushrooms and add them to the wok along

with the fresh mushtooms. Toss well. Drain the tempeh, saving the marinade,

and add the tempeh to the wok. Stir for 2 minutes, to coat with the other

ingredients.

 

Add the tempeh marinade to the wok. Stir in the asparagus, and keep stirring

until it turns bright green, about 3 minutes. Stir the cornstarch into the

mushroom soaking liquid, and add the mixture to the wok. Stir until the sauce

in the wok thickens, about 3 to 4 minutes. Turn off the heat.

 

Meanwhile, prepare the soba noodles according to the package directions. Drain,

and serve at once, topped with the hot tempeh mixture.

 

 

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Per Serving (excluding unknown items): 654 Calories; 11g Fat (13.8% calories

from fat); 38g Protein; 113g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

1098mg Sodium. Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable;

1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0