Korean BBQ Tempeh Grain Bowl

Must Try

Air-Fryer Sweet Potato Chips

Thinly sliced sweet potatoes fry to a crispy crunch in the air fryer. These homemade chips also use much less oil, which cuts down...

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,...

Munch & Crunch Cereal Snack

Mini pretzels, puffed corn cereal, and salty soy nuts provide taste and crunch in each handful of this 5-minute snack mix. The most difficult...

Protest Kitchen

Fight Injustice, Save the Planet, and Fuel Your Resistance One Meal at a Time BUY IT NOW FROM AMAZON.COM By Carol J. Adams and Virginia Messina Protest...

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; see Variations (below) for some riffs.

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.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

Moroccan Spice Blend

This Moroccan spice blend is often used to season chicken in Moroccan cuisine. It also works well with beef or salmon. Ingredients Ingredient Checklist ...

Air-Fryer Sweet Potato Chips

Thinly sliced sweet potatoes fry to a crispy crunch in the air fryer. These homemade chips also use much less oil, which cuts down...

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,...

Munch & Crunch Cereal Snack

Mini pretzels, puffed corn cereal, and salty soy nuts provide taste and crunch in each handful of this 5-minute snack mix. The most difficult...

Protest Kitchen

Fight Injustice, Save the Planet, and Fuel Your Resistance One Meal at a Time BUY IT NOW FROM AMAZON.COM By Carol J. Adams and Virginia Messina Protest...

More Recipes Like This

%d bloggers like this: