dinner

Gochujang-Glazed Tempeh with Kimchi Fried Quinoa

Name: Gochujang-Glazed Tempeh with Kimchi Fried Quinoa
Ingredients: 8 oz (227 g) Tempeh; 1 cup (185 g) Cooked Quinoa; 0.5 cup (115 g) Kimchi; 2 tbsp (30 g) Gochujang (Korean chili paste); 1 tbsp (15 ml) Soy Sauce (or Tamari for gluten-free); 1 tsp (5 ml) Rice Vinegar; 1 tsp (5 ml) Sesame Oil; 1 clove (3 g) Garlic; 0.5 inch piece (5 g) Ginger; 1 stalk (15 g) Scallions; 1 tsp (5 ml) Neutral Oil (e.g., Canola or Vegetable)

Nutrition

1002

kcal

Calories

57.9

Protein

98.6

Carbs

39.5

Fat

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Ingredients(11)

Tempeh8 oz (227 g)

Cooked Quinoa1 cup (185 g)

Kimchi0.5 cup (115 g)

Gochujang (Korean chili paste)2 tbsp (30 g)

Soy Sauce (or Tamari for gluten-free)1 tbsp (15 ml)

Rice Vinegar1 tsp (5 ml)

Sesame Oil1 tsp (5 ml)

Garlic1 clove (3 g)

Ginger0.5 inch piece (5 g)

Scallions1 stalk (15 g)

Neutral Oil (e.g., Canola or Vegetable)1 tsp (5 ml)

Instructions

Prepare the tempeh: Steam the tempeh block for 10 minutes to soften it and remove any bitterness. Let it cool slightly, then cut it into 1-inch cubes.

Make the glaze: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, and sesame oil.

Sear the tempeh: Heat 1 tsp of neutral oil in a non-stick skillet over medium-high heat. Add the tempeh cubes and cook until golden brown and slightly crispy on all sides, about 5-7 minutes. Remove tempeh from the skillet and set aside.

Sauté aromatics: In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Add the chopped kimchi and cook for 2-3 minutes until slightly softened.

Combine and glaze: Add the cooked quinoa to the skillet with the kimchi. Stir to combine. Add the seared tempeh back into the skillet. Pour the gochujang glaze over the tempeh and quinoa mixture. Stir gently to coat everything evenly. Cook for another 2-3 minutes, allowing the glaze to thicken and coat the ingredients.

Serve: Divide the Gochujang-Glazed Tempeh with Kimchi Fried Quinoa into bowls. Garnish with sliced scallions. Serve hot.