Korean BBQ Tempeh Bowls
INGREDIENTS
- 300g tempeh, sliced into strips
- 300g jasmine rice
- 3 tbsp gochujang
- 2 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 300g pak choi or spinach
- 1 tbsp sesame seeds
NUTRITION
Per serving
510
Calories
24g
Protein
64g
Carbs
17g
Fats
METHOD
1
Steam the tempeh
Steam tempeh strips for ten minutes — this removes any bitterness.
2
Mix the glaze
Combine gochujang, tamari, maple, vinegar and sesame oil into a thick glaze.
3
Pan-glaze
Cook tempeh in a hot pan for three minutes per side. Pour over the glaze and let it bubble for one minute until sticky.
4
Serve
Cook rice. Wilt greens for two minutes. Plate rice, tempeh and greens, scatter sesame.
VEG.ARMY TIP
A drizzle of toasted sesame oil over the rice transforms a basic bowl.
