Sticky Gochujang Tempeh with Cucumber and Kimchi
~ rated 5.00 out of 2 reviews ~
- Active Time: 25 min
- Total Time: 25 min
- Servings: 2
This dish is the perfect balance of sweet, savory, and spicy! Tossed in a flavorful gochujang sauce and cooked to caramelized perfection, this tempeh is served alongside sliced cucumber, vegan kimchi, and hearty brown rice. It's an easy, delicious, and nutritious meal that's sure to become a weeknight favorite. Ideal for those new to tempeh or seasoned pros looking for a new twist!
Ingredients
-
Tempeh
- 1 tsp canola oil
- 8 oz tempeh, cubed
- 2 tbsp soy sauce
- 2 tbsp water
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 2 tbsp gochujang paste
- 1 tbsp fresh grated ginger
- 3 cloves garlic, finely grated
- ½ tsp crushed red pepper
-
Bowls
- 1 cup cooked brown rice
- 1 english cucumber, thinly sliced
- ½ cup vegan kimchi
- 1 tsp sesame seeds
- 1 green onion, thinly sliced
Preparation
Cook Tempeh
Heat oil in a medium nonstick pan over medium heat. Add tempeh, cooking until lightly browned on all sides, about 4-5 minutes. Meanwhile in a small bowl, whisk together the soy sauce, water, maple syrup, sesame oil, gochujang paste, ginger, garlic, and crushed red pepper. Add sauce to pan, tossing tempeh until well coated. Allow sauce to thicken slightly, about 2-3 minutes. Remove from heat.
Assemble Bowls
Divide rice between two bowls and top with tempeh, sliced cucumber, and kimchi. Garnish with sesame seeds and green onion.
Reviews
by Wanda 1/10/2025
Great meal. Really quite easy and quick to make.
by Christina 1/10/2025
LOVE this recipe! The gochujan sauce goes great with tofu, chickpeas, or as a veggie stir fry. It's a super simple dish that's very customizable with whatever we have in the fridge.
