Gochujang glazed tempeh (고추장 템페 볶음)
This dish combines the bold, spicy flavor of gochujang with the firm, nutty texture of tempeh. The gochujang glaze, made with gochujang (Korean red chili paste), soy sauce, and rice syrup, coats the tempeh in a savory, sweet, and spicy sauce, making it a perfect balance of flavors. Serve it over rice or noodles for a satisfying, plant-based meal that packs a punch.
Servings: 2 people
Equipment
- 1 stainless or non-stick pan around 24 to 28cm (9-11 in.)
Ingredients
- 1 package tempeh 250g (8 oz.)
- 2 tablespoon vegetable oil any vegetable oil with high smoking point and neutral taste: avocado, grapeseed, rice bran, canola, sunflower, soy, etc.
For caramelizing
- ½ teaspoon sugar
- ½ teaspoon vegetable oil
For sauce
- 1 tablespoon gochujang (Korean red chili paste)
- ½ tablespoon gochugaru (Korean red chili powder)
- 1 tablespoon soy sauce
- 2 tablespoon rice syrup
- 2 teaspoon minced garlic
- ½ teaspoon minced ginger
For garnish
- 1 teaspoon toasted sesame seeds
- 1 stalk green onion to make 2 tbsp of sliced green onion
Instructions
- Cut tempeh into small cubes.
- Slice the green onion.
- Mix "sauce ingredients" together and set aside.
- Heat a pan over medium-high heat. Add 2 tbsp of vegetable oil and tempeh. Pan-fry for 8-10 minutes until tempeh is golden brown. Set aside on a plate. (For air-fryer, Preheat the air fryer to 190°C (375°F) and cook the tempeh for 8 to 10 minutes, shaking the basket halfway through for even crispiness)
- Over medium heat, add ½ teaspoon of sugar(from the ingredient list "For caramelizing") into the pan. When the sugar turns light brown, add oil. Turn the pan around to combine oil and caramel together.
- Add the pan-fried tempeh and coat it with the caramel. Set to one side of the pan.
- Pour in the sauce and let it boil & reduce a little. Toss all together with tempeh.
- Garnish with toasted sesame seeds and sliced green onion.
