4tablespoonfreshly grated gingerdivided (I keep it frozen and grate with a cheese grater)
8ozOrganic tempeh
3Tablespoonssoy sauce
1teaspoonvinegarrice, white, apple cider
2teaspoonolive oilor any oil, for the marinade
2teaspoonthai chili sauce or red pepper flakesoptional
2Tablespoonscoconut oilor peanut oil
2bulbs bok choy
2green onionssliced, whites separate from greens (optional)
2carrotsdiced
1cupfrozen ORGANIC corn
2rounds of soba noodlesabout 5-6 oz
*Any other vegetables you’ve got on hand work great hereradishes are really nice.
Instructions
If using rice, start by rinsing it and preparing it in your rice cooker, stove, etc. 1 cup of rice should yield more than enough for this dish.
Using a large deep pan or wok, place 2 Tablespoons coconut oil and about half the ginger and garlic in the COLD pan. Set aside and allow the coconut oil to melt.
Put the other half of the garlic and ginger in a bowl, and whisk together with the soy sauce, vinegar, olive oil, and chili sauce. Crumble up the tempeh (or cut into pretty cubes, triangles, etc.) and mix into the sauce. Set aside to marinate while you prepare the bok choy.
Cut the ends off the bok choy and rinse the leaves thoroughly. Dice the stems, but keep the leaves intact. Place the pan (or wok) with the garlic, ginger, and oil on the stove and bring to about medium heat. Let that shimmer together for maybe 1-2 minutes, stirring as necessary. WATCH CLOSELY. Burnt garlic is icky. When it gets fragrant and slightly soft, toss in the bok choy leaves and cook, tossing constantly, for about 30 seconds to 1 minute. When bok choy is soft and wilted, remove from the pan and set aside.
Meanwhile, bring a pot of water to a boil so it is ready when it’s time to cook the soba.
Add additional oil to the large pan if necessary (if the pan is dry), then add the white parts of the green onion, the carrots, and bok choy stems, and saute for a couple of minutes. Add the tempeh and remaining sauce and stir fry together for about 2-4 minutes, then add the frozen corn and cook together, uncovered, stirring occasionally, until the corn is defrosted and warm. Remove from heat, cover, and set aside. Taste and add more spice if necessary.
When the water in the other pot is boiling, add the soba and cook according to package directions, about 3 minutes. Stir the noodles, and be sure to drain them as soon as they are done. Once drained, douse with a touch of soy sauce and stir, then a tiny dash of oil to keep them from sticking. (Sesame oil is perfect here if you have it, but I use olive oil in a pinch.)
Divide the bok choy among the plates, add soba, top with tempeh-vegetable mixture, and serve with ½ cup cooked rice on the side. Add additional spices as you like! Top with a little black pepper and the green part of the green onion and enjoy!
NOTE: This is a really fun but filling dish. I use rice and soba together to keep the price lower, but feel free to omit one or the other. I prefer short-grain rice, either brown or white with asian-style food.