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Gochujang Tempeh Bowl
45 min
Main
Servings
Total
45 minPrep
15 minCook
30 minContains
soy
sesame
gluten
Free from
peanut
tree nut
Ingredients
Tempeh
-
14 oz (400 g)tempeh, cut into 1 cm cubes
-
2½ Tbsp (37 mL)vegetable oil
-
2garlic cloves, crushed
-
2 Tbsp (28 g)brown sugar
-
2 Tbsp (30 mL)rice vinegar
-
1 Tbsp (15 mL)toasted sesame oil
Rice
-
1 cup (200 g)uncooked basmati rice
Edamame salad
-
1½ Tbsp (22 mL)rice vinegar
-
1½ Tbsp (22 mL)Asian sesame paste†
-
1 Tbsp (14 g)brown sugar
-
1 tsp (5 mL)toasted sesame oil
-
1½ cups (232 g)cooked shelled edamame
-
¾cucumber, cut in half moons
-
1 cup (70 g)shredded red cabbage
-
1stalk green onion, thinly sliced
Optional garnish
-
toasted sesame seeds
-
sliced green onion
Directions
- Line a baking tray and preheat the oven to 390°F (200°C)*.
- Coat the tempeh in the oil and bake for 16 - 18 minutes, flipping halfway.
- Meanwhile, mix the remaining tempeh ingredients in a bowl. Set aside.
- Cook the rice according to the package instructions.
- Meanwhile, add the wet ingredients for the edamame salad to a small bowl and mix to combine.
- Add the remaining salad ingredients, including the dressing, to a large bowl. Mix.
- 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 - 9 minutes.
- Serve the tempeh in a bowl with the rice and edamame salad. Drizzle over the reserved sauce, garnish, and enjoy!
Notes
- †Gochujang is a Korean fermented red chili paste with a sweet, savoury and spicy flavour, and can be found in most Asian supermarkets. Sriracha is a bit thinner and sweeter.
- †Asian sesame paste differs from tahini, offering a richer, more intense flavour. It's made from deeply toasted sesame seeds, unlike tahini's raw or lightly toasted seeds. Find it at your local Asian supermarket.
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 32%
• uncooked basmati rice
Proteins 42%
• tempeh
• Asian sesame paste
• cooked shelled edamame
Fruits & Veggies 26%
• garlic clove
• cucumber
• shredded red cabbage
• stalk green onion
Calcium
No significant sources of calciumFat
• vegetable oil
• toasted sesame oil
• Asian sesame paste
• toasted sesame oil
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Tasty, easy, what's not to love 🥰
O my God that is tasty ♥️ Thank you for the recipe
I swapped seasame paste to peanut butter but this is delicious!!
the sauce amount seems like a lot for only one 14oz block of tempheh.
are the ingredient amounts off on the page here?
that is definitely not one block of tempeh in the video that you baked.
Omg, I just made it and I'm eating it at the moment, a pure 5 stars dish 😄 Thanks PUL it's delicious as always 💕💋
Great way to make a tasty tempeh with a nice texture. Warm spicy tempeh is well balanced by the cold fresh salad!
I substituted the red cabbage with Chinese and added alfalfa Sprout and avocado in stead of green union. That worked well :)
This is one of the best meals I have ever cooked.
Thank you Sadia & PUL-Team to enrich my culinary life
Quick and easy to make and super tasty! Definitely a favourite.
Aww
3
I also tried this out with tofu and it was great!!
Absolutely delicious. I will have to make this again! I used Agave in the spicy sauce and maple for the salad. 🤤
Thank you.
I hate tempeh! But this recipe got me to not only eat it, but enjoy it! You definitely need the salad to break up the flavors.
Love this recipe for how delicious it is and how much protein it has! The only comment I have is that, even though I used reduced sodium soy sauce, both the sauce and the marinade were too salty, which is not something I usually notice in other PUL recipes
This is definitely the best tempe ever tasted! And you do need a salad to go with it, loved it.
:)
Loved this one
So good!
Really delicious
So easy and delicious. We loved it
This was so good! I ended up using tofu because it turned out I didn’t have tempeh on hand, but the flavors and texture was top notch. Definitely on the spicier end of what I like, but with the rice and cucumber it balances really well. Definitely want to make again with tempeh next time.
It is delicious! Pretty spicy for me personally but my husband loved it the way it was 🥰
Wow I made this today and love the flavours and textures. Another one to add to the rotation!!
The amount of guchujang cause made it super hot. I recommend less if you do not want it to burn
I just found my new favorite way to make tempeh. It was so delicious and surprisingly simple to put together! We are 100% adding this to our rotation. Thank you :)
Just made it and will definitely make again... and again.
PUL is honestly one of the best culinary websites out there. It's well structured, well written, full of substitutions and helpful tips. It looks nice and the recipes are amazing. I've tried several dozens of recipes here and have never been disappointed. And I'm not even vegan... (flexitarian, maybe :) )
I subbed in tofu for tempeh because I didn’t have tempeh on hand and it was DELISH! Served with some slices of avocado on the side to cut the spiciness of the gochujang. My husband’s fave PUL recipe to date!
Delicious 🤤 the spice creeps up on you 🌶️
Absolutely delicious!! It was quicker and easier to make than I expected :)
Very tasty!! 🤤 fast and easy to make!
Great recipe. thanks. Will be one of our family standards
I love, love, love these flavors together. The salad with the dressing is a really nice contrast to the tempeh’s Gochujang sauce, and they complement each other very well. So delicious!
A great idea for a recipe! I had a jar full of purple cabbage to use and I subbed the tempeh for tofu cause it was more accessible to me but this still turned out delicious and the colour and texture variety is delightful!!
This was a solid recipe! Easy to follow and tasted delicious.
I made only the tempeh (I wasn’t looking specifically for a high-protein meal), and it was really good and SO easy to make. I’ve never fully embraced tempeh, but in this form, I can see myself having it regularly!
Love this dish! Packed with flavor, and quick to make. Will absolutely make again and again!
Very yummy, will be making again
As always - amazing
This recipe blew me (and my meat-loving boyfriend) away! The sauce coating the tempeh is per-fec-tion!! Will definitely be making it again!! Thanks PUL Team!
Excellente recette !! Quelques adaptations : lupins au lieu des edamame et pate de piment et sauce tomate. Un régal !!