Dinner · Korean · 15 min
Gochujang-Glazed Tempeh with Kimchi Fried Quinoa
- Calories
- 1002
- Protein
- 58g
- Carbs
- 99g
- Fat
- 40g
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)
Method
- 01Prepare 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.
- 02Make the glaze: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, and sesame oil.
- 03Sear 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.
- 04Sauté 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.
- 05Combine 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.
- 06Serve: Divide the Gochujang-Glazed Tempeh with Kimchi Fried Quinoa into bowls. Garnish with sliced scallions. Serve hot.
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