This vegan Gochujang Glazed Tempeh is a strong and assertive dish that may be served over rice or noodles as simply as it may be slathered on a bun or a tortilla. The fast and easy marinade is constructed at the fermented basis of gochujang (Korean scorching pepper paste) however lent a serving to hand from a beneficiant quantity of sugar to offer steadiness and caramelization.
For Gochujang, we use Haechandle Gochujang Scorching Pepper Paste (Very Scorching). Each and every gochujang can have various ranges of spiciness so we suggest that you just style your marinade and make the fitting changes to fit your style. If the marinade is just too highly spiced previous to including it to the tempeh and vegetable aggregate, it’s going to most likely be too highly spiced when the dish is done. To cut back the spiciness, upload extra of the sugar of your option to the marinade.
Gochujang Glazed Tempeh used to be a recipe constructed out of comfort. Whilst we like crafting dishes the use of recent Asian components, it isn’t at all times sensible or reasonable to make use of recent Asian produce. With this recipe we have now taken a distinctly Asian basis of flavors and added them to one among our favourite proteins, tempeh, and a few simply available recent components; ginger, garlic, onions and bell pepper. Shiitake mushrooms are an non-compulsory however now not insignificant element; when to be had they make an excellent addition to this dish.
Ajat (Thai Cucumber Relish)
This vegan Gochujang Glazed Tempeh is absolute best paired with one thing bitter, like our Ajat (Thai Cucumber Relish) or kimchi.
Gochujang Glazed Tempeh
Yield: 2-Three servings
- 200g candy onion, ends got rid of, quartered and thinly sliced
- 200g pink bell pepper; seeded and thinly sliced
- 75g shiitake, thinly sliced (non-compulsory)
- 227g (8oz) tempeh, sliced into ¼” through 2″ items
- Cilantro leaves, torn, for garnish
- 1 tbsp toasted sesame oil
- 2 tbsp mirin
- 1 tbsp soy sauce
- Three tbsp agave, maple or golden syrup
- 60g gochujang (fermented Korean scorching pepper paste); warmth degree will range however we most often use a spicier one
- 15g recent ginger (thumb sized), peeled and more or less chopped
- 1 garlic clove (5g)
- 1 tsp tapioca starch
- Three tbsp sunflower or different impartial oil
In a medium bowl, combine the sliced onion, bell pepper, (non-compulsory) shiitake and tempeh.
To organize the marinade, mix the entire components apart from the sunflower oil in a blender or with an immersion blender till absolutely mixed and easy. Whilst mixing, slowly pour within the sunflower oil till emulsified. Pour the marinade over the tempeh and greens. Therapeutic massage the marinade into the tempeh and greens till lined. Quilt the bowl with plastic wrap, or stay in a sealed container and refrigerate for any place from 30 mins to in a single day.
Preheat the oven to 220ºC/425ºF. Stir the marinated tempeh and greens and unfold on a big oven tray coated with parchment paper. Bake for roughly 45 mins, flipping midway thru, till the tempeh is dry, bordering on crisp and the sauce has transform sticky with a slight caramelization across the edges.
Garnish with cilantro. Serve with rice or noodles; or on a bun or tortilla with the recent condiment of selection. Highest when paired with a bitter facet dish, like Ajat (Thai Cucumber Relish) or kimchi.
Advance preparation: The tempeh and greens will also be marinated upfront and saved within the fridge for as much as 2 days previous to cooking.
Gochujang: We used Haechandle Gochujang Scorching Pepper Paste (Very Scorching) for this recipe. If the marinade is just too highly spiced previous to including it to the tempeh and vegetable aggregate, it’s going to most likely be too highly spiced when the dish is done. To cut back the spiciness, upload extra agave/maple/golden syrup to the marinade.
Take a look at our different vegan tempeh recipe the use of gochujang: Gochujang Tempeh & Blasted Broccoli