Vegan Korean BBQ Tempeh (Printable Version)
Tender tempeh simmered in a flavorful Korean-style sauce, enhanced with ginger, garlic, and spicy sesame notes.
# Ingredients Required:
→ Sauce
01 -
8 g corn starch
02 -
30 ml water
03 -
80 ml soy sauce or gluten-free tamari
04 -
60 ml maple syrup or light brown sugar
05 -
15 ml rice vinegar
06 -
15 ml sriracha or other spicy chili sauce
07 -
10 ml toasted sesame oil
08 -
2 teaspoons freshly grated ginger
09 -
3 cloves garlic, minced
10 -
0.5 to 1 teaspoon crushed red pepper flakes
→ Tempeh
11 -
450 g tempeh
# Guide to Cooking:
01 -
Whisk corn starch and water in a bowl until smooth. Add soy sauce, maple syrup, rice vinegar, sriracha, toasted sesame oil, grated ginger, minced garlic, and crushed red pepper flakes. Set aside to meld flavors.
02 -
Cut tempeh into 16 thin rectangular pieces.
03 -
Add 1.25 cm of water to a sauté pan and arrange tempeh pieces evenly. Bring water to a boil, reduce to a simmer, cover, and cook for 8 minutes until tender. Evaporate any excess water if necessary.
04 -
Add the prepared sauce to the pan with tempeh and gently toss to coat. Cook for 5 minutes until the sauce thickens and clings to the tempeh.
05 -
For added texture and flavor, grill or use a grill pan to sear tempeh pieces for 3 to 5 minutes per side until grill marks appear.
06 -
Serve the tempeh hot as a main or side dish.
# Extra Suggestions:
01 -
Steaming tempeh prior to sauce application helps soften its texture and infuse moisture.