Korean BBQ Tempeh Grain Bowl

Must Try

Solstice Holiday Sangria

Kombucha gives a nice fizz to this holiday sangria. Bonus: It's full of probiotic bacteria that may help maintain a healthy gut. Ingredients Ingredient Checklist...

Baharat Spice Mix

Baharat is an Arabic term for spices or spice blends. Many countries in the Middle East have variations of a basic baharat for fish,...

Sweet Potato-Black Bean Burgers

These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft,...

Classic Negroni

This brilliant red bittersweet cocktail was first created in Italy about a hundred years ago and remains a widely popular aperitif. Made with staple...

If you’re a tempeh skeptic, you’ve probably never had the firm soy-based slabs slathered with a sweet-and-spicy barbecue sauce. We give this easy BBQ tempeh combo a punch of umami with tamari and add a little heat courtesy of gochujang. It’s easy to put your own spin on this recipe.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.

  • Whisk 1/4 cup water, 4 tablespoons vinegar and 1 tablespoon each tamari and brown sugar in a medium bowl. Add cabbage and radishes and toss to combine. Set aside, tossing occasionally.

  • Meanwhile, combine the remaining 1 tablespoon vinegar, 3 tablespoons each tamari and brown sugar, gochujang, garlic and ginger in a small saucepan. Bring to a simmer over medium-high heat. Cook, stirring occasionally, for 2 minutes. Whisk the remaining 1/4 cup water and cornstarch in a small bowl. Slowly add the cornstarch mixture to the sauce, whisking constantly. Cook until thickened, about 1 minute.

  • Pour half the sauce into a medium bowl and add tempeh; gently toss to coat. Transfer the tempeh to the prepared rack. Bake until the sauce is tacky, about 15 minutes. Return the tempeh to the bowl and add the remaining sauce. Gently toss to coat.

  • Divide rice among 4 bowls. Transfer the pickled vegetables to the bowls using a slotted spoon; drizzle with the liquid, if desired. Top with the tempeh and sprinkle with cilantro.

 

Previous articleSpanish Seasoning Blend
Next articleFruit Energy Balls

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

Iced Lemon Cookie Energy Balls

Next time you have a Girl Scout Cookie craving, try these healthier no-bake cookies instead. Their bright and lemony flavor is balanced by sweetness...

Solstice Holiday Sangria

Kombucha gives a nice fizz to this holiday sangria. Bonus: It's full of probiotic bacteria that may help maintain a healthy gut. Ingredients Ingredient Checklist...

Baharat Spice Mix

Baharat is an Arabic term for spices or spice blends. Many countries in the Middle East have variations of a basic baharat for fish,...

Sweet Potato-Black Bean Burgers

These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft,...

Classic Negroni

This brilliant red bittersweet cocktail was first created in Italy about a hundred years ago and remains a widely popular aperitif. Made with staple...

More Recipes Like This

%d bloggers like this: