Sticky Gochujang Glazed Tempeh
Sticky Gochujang Glazed Tempeh
This recipe makes for an incredible weeknight dinner. It’s packed with flavor and can be customized with your favorite toppings! If you’re not familiar, Gochujang is a Korean fermented red pepper paste that has a sweet, spicy, and umami flavor profile. It’s made of gochugaru (dried red chili flakes), fermented soybeans, salt, and glutinous rice. That’s right, this recipe is a marriage of two fermented soybean foods!
Ingredients
- 1 (8 oz) Tootie’s Tempeh Traditional
- 1 tsp sesame oil
- 2 TBSP rice vinegar
- 3 TBSP tamari or soy sauce
- 2 TBSP maple syrup
- 1/2 cup cornstarch
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 6 TBSP neutral oil
- 3 TBSP gochujang
- 1 TBSP water
- 1 grated garlic clove
- 1/3 cup sliced green onions
- Toasted sesame seeds
- 1 cup short grain white rice
Instructions
- Cook the rice according to package instructions. Cut the tempeh in half, lengthwise, and then into small triangles. In a medium bowl, mix the sesame oil, tamari/soy sauce, rice vinegar, and 1 TBSP of the maple syrup together. Add the triangles of tempeh and let marinate for 5-10 minutes.
- In another bowl, mix together the cornstarch, ground ginger, garlic powder, and black pepper.
- Preheat a pan on medium heat and add neutral oil.
- One by one, dredge the marinated tempeh triangles in the cornstarch mixture. Leave the remaining marinade mixture in the bowl. This will be used for the glaze.
- Add the gochujang, grated garlic, water, and other TBSP of maple syrup to the remaining marinade. Mix well and set to the side.
- Pan fry the coated tempeh triangles. Keep an eye on them! They brown quickly. Use tongs or chopsticks to turn so each side becomes golden and crisp but not burnt.
- Turn the heat off, and add the gochujang glaze. Stir until the tempeh is fully and evenly coated.
- Serve with your white rice, sliced green onions, and top with toasted sesame seeds. Thinly sliced cucumbers or pickled carrots pair well with this!