Gochujang Tempeh Bowl

Name: Gochujang Tempeh Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 14.109 oz tempeh; 2½ tbsp vegetable oil; 2 clove garlic; 3 tbsp gochujang; 3 tbsp reduced-sodium soy sauce; 2 tbsp light brown sugar; 2 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1⅓ cup long-grain white rice; 1½ tbsp rice vinegar; 1½ tbsp reduced-sodium soy sauce; 1½ tbsp Chinese sesame paste; 1 tbsp light brown sugar; 1 tsp toasted sesame oil; 1½ cup cooked shelled edamame; ¾ cucumber; 1 cup shredded red cabbage; 1 stalk green onion

By Pick Up Limes · Pickup LimesPublic

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This dish is a delightful fusion of spicy, savory, and sweet, perfect for a nutritious meal. Tempeh cubes are marinated in gochujang paste, soy sauce, and garlic, then paired with fluffy rice and a refreshing edamame salad featuring crisp cucumbers, crunchy red cabbage, and the subtle sweetness of agave syrup.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4

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This recipe was taken from Gochujang Tempeh Bowl · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

400 gtempeh
2.5 tbspvegetable oil
2 clovegarlic
3 tbspgochujang
3 tbspreduced-sodium soy sauce
2 tbsplight brown sugar
2 tbsprice vinegar
1 tbsptoasted sesame oil
1.33 cuplong-grain white rice
1.5 tbsprice vinegar
1.5 tbspreduced-sodium soy sauce
1.5 tbspChinese sesame paste
1 tbsplight brown sugar
1 tsptoasted sesame oil
1.5 cupcooked shelled edamame
¾cucumber
1 cupshredded red cabbage
1 stalkgreen onion

Steps

1
Line a baking tray and preheat the oven to 205°C (200°C)*.
2
Coat the tempeh in the oil and bake for 16 to 18 minutes, flipping halfway.
3
Meanwhile, mix the remaining tempeh ingredients in a bowl. Set aside.
4
Cook the rice according to the package instructions.
5
Meanwhile, add the wet ingredients for the edamame salad to a small bowl and mix to combine.
6
Add the remaining salad ingredients, including the dressing, to a large bowl. Mix.
7
Pour just over half of the gochujang sauce over the cooked tempeh, reserving the rest for later. Stir to coat the tempeh, then bake for another 7 to 9 minutes.
8
Serve the tempeh in a bowl with the rice and edamame salad. Drizzle over the reserved sauce, garnish, and enjoy!

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Per portion

Calories: ~438.8 kcal
Protein: ~34.1 g
Fat: ~27.8 g
Carbs: ~77.8 g
Fiber: ~3.3 g
Sodium: ~606.2 mg

3 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Meat
Soy
Sesame

Partial · 15/18 ingredients linked