Glazed tempeh, bok choi and soba noodles

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» Glazed tempeh, bok choi and soba noodles

Serves 2


  • 7/8 cup (200g) tempeh, seitan or firm tofu
  • 2 tbsp vegetable oil
  • 2 1/2 cups (250g) bok choi leaves, halved lengthways
  • Handful of fresh coriander, finely chopped
  • 2 spring onions, sliced

For the maple and orange glaze

  • 1 tsp toasted sesame oil
  • 2cm fresh ginger, finely grated
  • 1 clove of garlic, crushed
  • 1/2 red chilli, deseeded and finely diced
  • 3 tbsp tamari
  • 2 1/2 tbsp maple syrup
  • Zest and juice of 1/2 an orange
  • 1 tbsp rice wine vinegar

For the miso noodle broth

  • 7/8 cup (135g) soba noodles
  • 1 tbsp tamari
  • 1 star anise
  • 3 1/2 tbsp brown rice miso


  1. Drain the tempeh, dry and press out the excess liquid with kitchen paper. Warm the sesame oil in a small pan and add the ginger and garlic. Fry for a minute, then add the rest of the glaze ingredients. Slowly bring to a boil, then gently simmer for 5 minutes. Add the tempeh and cover. Set aside to marinate for 30 minutes to an hour.
  2. Heat 1 tbsp of oil in a frying pan, and when hot add the tempeh, keeping the marinade. Fry for around 2 minutes, adding the marinade gradually until the glaze becomes sticky – this should take around 10 minutes. Set aside, cover and keep warm. 
  3. Cook your noodles according to the instructions on the pack. Drain, reserving about 500ml of the water, then keep the noodles warm in a bowl, stirring in a little oil.
  4. Pour the noodle water back into the pan, put back on the heat and add the tamari and star anise. Put the miso into a small bowl and mix in a couple of tbsp of the warm water. Add this paste to the pan and keep covered, simmering the broth on a low heat. The flavour should be strong – add more tamari and miso if needed.
  5. Heat ½ tbsp oil in your frying pan and add the bok choi. Cook for 2 minutes on a high heat, then add 3 tbsp of the miso broth and continue cooking for 1 more minute. Bring the broth to a slow boil. Divide your noodles between warm bowls, top with bok choi and ladle over some of the broth. Then stack on a pile of tempeh, topped with some sliced spring onions and a scattering of fresh coriander.

From Peace & Parsnips by Lee Watson

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