Gochujang Glazed Tempeh Bowl
Gochujang Glazed Tempeh Bowl
Ingredients
For the Gochujang Glazed Tempeh
- 16 ounces tempeh, cut into 1/2-inch thick triangles or cubes
- 1 tablespoon olive oil
For the Gochujang Glaze
- 1/4 cup gochujang
- 2 tablespoons soy sauce, low-sodium
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons water
- 1 teaspoon cornstarch
For the Bowls
- 4 cups cooked brown rice, or other grain like quinoa
- 3 cups broccoli florets
- 2 carrots, medium, julienned or shredded
- 1 red bell pepper, medium, thinly sliced
- 1 cup shelled edamame, frozen, thawed
- 3 green onions, thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
- 1/2 cup kimchi, for serving, optional
- 1 lime, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the tempeh: If desired, steam the tempeh for 10 minutes to remove any bitterness and improve texture. Pat dry thoroughly. In a medium bowl, toss the tempeh pieces with 1 tablespoon of olive oil until lightly coated.
⏱️ 10 min
- 3
Spread the oiled tempeh in a single layer on the prepared baking sheet. Bake for 15 minutes, flipping halfway through, until golden brown and slightly crispy.
⏱️ 15 min•🌡️ 400
- 4
While the tempeh bakes, prepare the gochujang glaze: In a small saucepan, whisk together the gochujang, soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, water, and cornstarch until smooth. Heat over medium heat, stirring constantly, until the glaze thickens to a syrupy consistency, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 5
Once the tempeh is baked, transfer it to the saucepan with the thickened gochujang glaze. Toss gently until all the tempeh pieces are evenly coated. Return the glazed tempeh to the baking sheet and bake for another 5-7 minutes, or until the glaze is sticky and caramelized.
⏱️ 7 min•🌡️ 400
- 6
While the tempeh finishes, prepare the vegetables: In a large skillet or wok, heat a small amount of oil (as needed) over medium-high heat. Add the broccoli florets, julienned carrots, and sliced red bell pepper. Sauté for 5-7 minutes until tender-crisp. Stir in the thawed edamame during the last minute of cooking.
⏱️ 7 min
- 7
Assemble the bowls: Divide the cooked brown rice among 4 serving bowls. Arrange the gochujang glazed tempeh and sautéed vegetables over the rice. Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately with optional kimchi and lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Glazed Tempeh Bowl
Ingredients
For the Gochujang Glazed Tempeh
- 16 ounces tempeh, cut into 1/2-inch thick triangles or cubes
- 1 tablespoon olive oil
For the Gochujang Glaze
- 1/4 cup gochujang
- 2 tablespoons soy sauce, low-sodium
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons water
- 1 teaspoon cornstarch
For the Bowls
- 4 cups cooked brown rice, or other grain like quinoa
- 3 cups broccoli florets
- 2 carrots, medium, julienned or shredded
- 1 red bell pepper, medium, thinly sliced
- 1 cup shelled edamame, frozen, thawed
- 3 green onions, thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
- 1/2 cup kimchi, for serving, optional
- 1 lime, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the tempeh: If desired, steam the tempeh for 10 minutes to remove any bitterness and improve texture. Pat dry thoroughly. In a medium bowl, toss the tempeh pieces with 1 tablespoon of olive oil until lightly coated.
⏱️ 10 min - 3
Spread the oiled tempeh in a single layer on the prepared baking sheet. Bake for 15 minutes, flipping halfway through, until golden brown and slightly crispy.
⏱️ 15 min•🌡️ 400 - 4
While the tempeh bakes, prepare the gochujang glaze: In a small saucepan, whisk together the gochujang, soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, water, and cornstarch until smooth. Heat over medium heat, stirring constantly, until the glaze thickens to a syrupy consistency, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 5
Once the tempeh is baked, transfer it to the saucepan with the thickened gochujang glaze. Toss gently until all the tempeh pieces are evenly coated. Return the glazed tempeh to the baking sheet and bake for another 5-7 minutes, or until the glaze is sticky and caramelized.
⏱️ 7 min•🌡️ 400 - 6
While the tempeh finishes, prepare the vegetables: In a large skillet or wok, heat a small amount of oil (as needed) over medium-high heat. Add the broccoli florets, julienned carrots, and sliced red bell pepper. Sauté for 5-7 minutes until tender-crisp. Stir in the thawed edamame during the last minute of cooking.
⏱️ 7 min - 7
Assemble the bowls: Divide the cooked brown rice among 4 serving bowls. Arrange the gochujang glazed tempeh and sautéed vegetables over the rice. Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately with optional kimchi and lime wedges on the side.
⏱️ 5 min