Foodedo recipe

Gochujang Tempeh Rice Bowls

Name: Gochujang Tempeh Rice Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 400 g tempeh (cubed); 280 g basmati rice; 1 cucumber (thinly sliced); 4 stalk spring onion (sliced); 2 garlic (minced); 10 g ginger (grated); 2 tbsp gochujang; 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp maple syrup; 1 tbsp sesame oil; 1 tbsp sesame seeds

45 min ·

Crispy tempeh coated in a spicy-sweet gochujang glaze with quick cucumber and steamed rice.

Ingredients

12 items

400 gtempehcubed
280 gbasmati rice
1cucumberthinly sliced
4 stalkspring onionsliced
2garlicminced
10 ggingergrated
2 tbspgochujang
2 tbspsoy sauce
2 tbsprice vinegar
1 tbspmaple syrup
1 tbspsesame oil
1 tbspsesame seeds

Method

4 steps

Step 1. Cook rice and pickle cucumber: Cook rice according to packet instructions. Toss cucumber with 1 tbsp rice vinegar and a pinch of salt, then set aside to lightly pickle.
Step 2. Crisp the tempeh: Steam tempeh for 5 minutes first if you prefer a milder taste, then pat dry. Fry in sesame oil until golden and crisp on the edges.
Step 3. Make glaze: Mix gochujang, soy sauce, maple syrup, remaining rice vinegar, garlic, and ginger. Add to the pan and cook until it clings to the tempeh.
Step 4. Assemble bowls: Serve glazed tempeh over rice with pickled cucumber, spring onion, and sesame seeds.