Korean Gochujang Tempeh Rice Bowl
Steamed-then-seared tempeh tossed in a glossy sweet-spicy gochujang glaze, served over jasmine rice with tangy quick-pickled cucumbers, carrots and fresh spinach.
15m prep · 35m cook · 4 servings
Ingredients
- 2 package (8 oz) Tempeh
- 3 tbsp Gochujang Paste
- 2 tbsp Tamari
- 2 tbsp Maple Syrup
- 3 tbsp Rice Vinegar
- 1 tbsp Toasted Sesame Oil
- 2 cloves Garlic
- 2 tbsp Neutral Oil
- 2 cups Jasmine Rice
- 2 ½ cups Water
- ¾ tsp Salt
- 1 whole English Cucumber
- 1 cup Shredded Carrots
- 2 cups Baby Spinach
- 1 tbsp Sesame Seeds
- 2 whole Green Onions
Instructions
Estimated nutrition (per serving)
Calories760 kcal
Protein32g
Carbs106g
Fat25g
Fiber9g
Sodium1160mg
Sugar11g