Korean Style Barbecue Tempeh over Noodle Salad


Serves 6

Korean Barbecue Sauce

* 2 tsp Spanish paprika

* 1/2 tsp cayenne pepper

* 3 Tb white miso

* 2 Tb toasted sesame oil

* 2 tsp sesame seeds

* 5 cloves garlic, minced

* 2 Tb peeled and minced fresh ginger

* 1/2 bunch scallions, white part only, minced

* 1/4 cup tamari

* 2 Tb unrefined sugar

* 1 cup vegetable stock or water

* 2 tsp cornstarch, dissolved in 1/4 cup water

Noodle Salad with Citrus and Kimchee

* 1 ( 16 ounce ) package rice vermicelli, or cooked soba or udon noodles

* 1 1/2 cups peeled and supremed orange, grapefruit, and lime segments

* 1 cup kimchee, drained and julienned

* 1 cup cucumber, peeled, seeded, and julienned

* 1 cup mung bean sprouts

* 1/2 bunch scallions, green part only, thinly sliced

* Juice of 2 limes

* 2 Tb tamari

* 1 tsp toasted sesame oil

Sauteed Baby Bok Choy

* 2 tsp vegetable oil

* 1/2 yellow onion, thinly sliced

* 1 clove garlic, minced

* 1 tsp peeled and minced fresh ginger

* 12 ( 2 to 3 inch long ) baby bok choy leaves, halved lengthwise

* 1/2 tsp salt

* 1/2 tsp toasted sesame oil

* Sesame seeds, toasted

* 1 recipe Baked Marinated Temeph ( see below )

* 2 Tb sesame seeds, toasted, for garnish

* 1/4 cup loosely packed fresh cilantro leaves, for garnish

* 1/2 cup peeled and supremed citrus segments, for garnish


To make the barbecue sauce

1. Place the paprika and cayenne pepper in a small bowl and mix in the white miso to make a Korean chile paste. ( Store refrigerated indefinitely. )

2. Heat the sesame oil and sesame seeds in a saucepan over medium heat. Toast the sesame seeds in the oil for 1 minute, stirring often.

3. Add four-fifths of the minced garlic, and the ginger and scallions. Saute for 2 minutes, or until starting to brown.

4. Add the Korean chile paste mixture, tamari, sugar, and stock. Simmer for 15 minutes.

5. Add the cornstarch slurry to thicken. Remove from the heat and add the remaining minced garlic. Let cool to room temperature. ( Store refrigerated for up to 2 weeks. )

To make the noodle salad

1. Bring 2 quarts water to a boil in a saucepan. Place the noodles in a large bowl. Cover with the boiling water and let sit for 10 minutes, or until al dente. Drain and let cool under cool water. Drain well.

2. In a large mixing bowl, combine the citrus, kimchee, cucumber, bean sprouts, scallions, cilantro, lime juice, tamari, and sesame oil. Add the rice noodles and toss well. Reserve until needed.

To make the bok choy

1. Place a skillet or wok over high heat. When very hot, add the oil, and then the onions, garlic, and ginger. Saute for 30 seconds, or until lightly browned. Add the bok choy and salt. Saute, tossing the mixture often, for 2 minutes, or until the bok choy just begins to wilt.

2. Add the sesame oil and sesame seeds, and toss. Transfer the bok coy to a platter. Keep warm.

To make the tempeh

1. Preheat the grill or broiler. Place the barbecue sauce in a large baking dish. Add the tempeh and cover with barbecue sauce. Marinate for 20 minutes. Grill or broil the tempeh for 2 minutes per side, or until the sauce caramelizes on the tempeh. Remove from the heat. Slice the tempeh diagonally into 1/2 inch wide pieces.

Baked Marinated Tempeh

Serves 6


* 1 cup dry red wine

* 1 quart vegetable stock or water

* 1/2 cup tamari

* 4 cloves garlic, minced

* 1 Tb Dijon mustard

* 1 tsp dried sage

* 2 tsp dried thyme

* 1/2 tsp ground nutmeg

* 1/4 tsp crushed red pepper flakes

* 2 tsp pure maple syrup

* 6 ( 4 ounce ) pieces tempeh


1. Preheat the oven to 350 F. Combine the wine, stock, tamari, garlic, mustard, sage, thyme, nutmeg and pepper flakes together in a bowl.

2. Place the tempeh in a baking pan and pour the marinade over the top.

3. Bake for 1 1/2 hours, or until the tempeh absorbs the marinade.