2tablespoonsreduced-sodium natural soy sauce or tamarior more if needed
2tablespoonsnatural granulated sugarcane, coconut, or date or agave nectar
2teaspoonsdark sesame oil
1tablespoonreduced-sodium natural soy sauce or tamari
1package8 ounces tempeh, any variety, cut into ½" dice
1package8 ounces soba (buckwheat) noodles
10 to 12collard green leaves
1tablespoondark sesame oil
1large red or yellow onioncut in half and thinly sliced
¼small head green cabbagecut into long, narrow shreds
1medium red bell peppercut into long, narrow strips
½cupchopped fresh cilantrobasil, or Thai basil leaves, or more as desired
1tablespoonblack or tan sesame seeds Red-pepper flakes or Sriracha sauce
To make the sauce: In a small bowl, combine the tahini, lime juice, soy sauce or tamari, and sugar or agave nectar.
To make the croutons: In a large or wide-bottomed skillet, heat the oil and soy sauce or tamari over medium heat. Add the tempeh and stir to coat. Increase the heat to medium-high and cook the tempeh until most sides are golden brown. Remove the tempeh croutons to a plate.
To make the noodles: Cook the noodles according to package directions. When they're al dente, remove from the heat and drain.
Meanwhile, cut the stems from the collard leaves with kitchen shears or a sharp knife. Stack 6 or so halves of leaves at a time. Roll the leaves up tightly from one of the narrow ends, almost like a cigar shape, then thinly slice them. Let them unroll to create ribbons of collard greens. Give them a good rinse in a colander.
In the same skillet used to make the croutons, heat the oil. Add the onion and cook over medium heat until softened and golden. Add the collard ribbons, cover, and cook for 7 to 8 minutes, or until they wilt down a bit. Add the cabbage and bell pepper. Increase the heat and cook for 3 minutes, or just until the veggies are on the other side of raw. Remove the skillet from the heat.
Add the cooked noodles to the pan and use a large fork to mix the noodles thoroughly with the veggies. Pour the sauce over the mixture. Add the cilantro or basil and sesame seeds. Scatter the croutons on top. Season with the pepper flakes or Sriracha to taste. This can be served warm or at room temperature.
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