363 calories per serving

27 Ounces Tempeh
1 ½ Tbs. Ginger Root, Minced
1 Tsp. Anise Seeds
½ C. Light Soy Sauce
1 Tsp. Sucanat
¼ C. Sesame Oil
1 Ounce Wakame Seaweed
2 Tbs. Fresh Cilantro, Chopped
1 Cucumber, Julienned
½ C. Rice Vinegar
2 Tsp. Sucanat
10 Ounces Soba Noodles, Dry
1 Tsp. Sesame Oil
3 Tbs. Rice Vinegar
5 Green Onions, Diagonally Sliced
Sea Salt To Taste

1) steam tempeh whole for 5-10 minutes. Cut into 9- three ounce portions. Cut each potion diagonally into wedges.
2) combine ginger root, anis seeds, soy sauce, sucanat, and sesame oil and pour over steamed tempeh. Let marinate for 2 hours or more, turning at least once.
3) place the seaweed in a bowl and pour enough hot water over it to cover. Leave for 30 minutes, then drain. Squeeze out any excess liquid and cut into ½-inch strips. combine with cilantro and set aside.
4) julienne the cucumber and place in a separate bowl with a ½ cup rice vinegar and 2 tsp. Sucanat. Combine and set aside.
5) prepare noodles according to package directions. drain noodles in a colander and gently run cold water over them, tossing carefully. when they are cold, toss with the sesame oil, 3 tbs. Rice vinegar, green onions, and salt.
6) when the tempeh is ready to cook, heat oven to 425 degrees. brush a baking pan with a small amount of oil and place tempeh wedges on the pan. Pour any remaining marinade over the tempeh. Bake for 10 minutes or until golden brown, and sauce is bubbly.
7) add the seaweed and cilantro mixture to the soba noodles.
8) to serve, place a small amount of noodles on a plate, top with two tempeh wedges and garnish with the cucumber salad. Drizzle the tempeh with any remaining pan juices.

 

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