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!