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–+ servings
tempeh soba noodle cucumber cold bowl

Sticky Tempeh Soba Noodle Bowl

A fresh, balanced dinner bowl made with sticky low-sodium tempeh, tender soba noodles, crisp cucumber, and a simple sesame dressing. A high-protein, plant-based meal that’s fast, flavorful, and perfect for busy weeknights.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Main, Main Course
Cuisine Asian
Servings 4 jars

Ingredients
  

Tempeh

  • 2 blocks tempeh (225 g each), cut into cubes
  • 1 tbsp olive oil
  • 1 ½ tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 ½ tbsp maple syrup
  • ½ tsp smoked paprika
  • ¼ tsp onion powder
  • 1 tbsp cornstarch + 1 tbsp cold water (slurry)

Jar Ingredients

  • 3 servings soba noodles, cooked and rinsed
  • 2-3 cups diced cucumber about 1 cucumber
  • 2-3 green onions, sliced
  • 4 tsp sesame seeds
  • chili crisp oil for topping optional

Dressing

  • 2 tbsp sesame salad dressing per bowl (your store-bought fave) *to make homemade dressing see notes

Instructions
 

Cook the tempeh:

  • In a bowl, whisk soy sauce, rice vinegar, maple syrup, smoked paprika, and onion powder. Add tempeh and toss to coat. Heat olive oil in a pan over medium, cook tempeh 2–3 minutes per side, then add the cornstarch slurry and remaining marinade. Cook until thickened. Let cool.

Cook the soba noodles:

  • Prepare noodles according to package instructions. Drain and rinse under cold water.

Assemble the bowl:

  • Divide the cooked soba noodles into bowls. Add the sticky tempeh, diced cucumber, and green onions. Drizzle with sesame dressing and finish with 1 tsp sesame seeds and chili crisp if using.

Serve:

  • Toss everything together before eating and enjoy! (This is also perfect to prep ahead and great served cold.)

Notes

I like to use a premade Japanese sesame salad dressing to make things faster and easier on those busy days. Having a few things premade just makes my job meal prepping a little easier. However, if I have time heres the dressing I make:
  • 4 tbsp rice vinegar
  • 2 tsp sesame oil
  • 4 tbsp low sodium soy sauce
  • 1 tbsp maple syrup
  • chili crisp oil to taste
Veggies: If you’d like to add more veggies feel free to add grated cabbage or carrot to each bowl. 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used.Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 520g | Calories: 572kcal | Carbohydrates: 64g | Protein: 34g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Sodium: 245mg | Potassium: 460mg | Fiber: 9g | Sugar: 13g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 3mg
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