Gochujang Tempeh Bowls
These gochujang tempeh bowls deliver a delightful combination of spicy, savory flavors and nutritious ingredients, making it an easy gochujang tempeh recipe you won't want to miss. Packed with plant-based protein and fiber, these healthy rice and tempeh bowls are perfect for a satisfying meal. Enjoy this spicy gochujang vegan recipe featuring a brown rice tempeh bowl topped with pickled vegetables.
Ingredients
- ½ cup water, divided
- 5 tablespoons rice vinegar, divided
- 4 tablespoons reduced-sodium tamari, divided
- 4 tablespoons light brown sugar, divided
- 2 cups thinly sliced napa cabbage
- 1 cup thinly sliced radishes
- 1 tablespoon gochujang
- 3 cloves garlic, minced
- 1 teaspoon grated peeled fresh ginger
- 1 tablespoon cornstarch
- 8 ounces tempeh, cut crosswise into 16 pieces
- 2 cups cooked brown rice
- ¼ cup fresh cilantro
Instructions
- Preheat your oven to 425°F. Prepare a rimmed baking sheet with a wire rack and coat it with cooking spray to ensure the tempeh doesn’t stick.
- Combine ¼ cup water, 4 tablespoons rice vinegar, and 1 tablespoon each tamari and brown sugar in a medium bowl. Toss with napa cabbage and radishes, then set aside to pickle as you prep the other components.
- In a small saucepan, whisk together the remaining 1 tablespoon vinegar, 3 tablespoons each tamari and brown sugar, gochujang, garlic, and ginger. Bring to a gentle simmer over medium-high heat, stirring occasionally for 2 minutes.
- Mix the remaining ¼ cup water with the cornstarch in a small bowl. Gradually whisk this slurry into the sauce until it thickens, about 1 minute.
- Transfer half the sauce to a medium bowl and toss with the tempeh pieces to coat evenly. Arrange the tempeh on the prepared wire rack and bake for 15 minutes, or until the glaze becomes tacky.
- Remove the tempeh from the oven and toss with the reserved sauce for an extra layer of flavor.
- To assemble, divide the cooked brown rice among four bowls. Use a slotted spoon to transfer the pickled vegetables to each bowl, and drizzle with a little of the pickling liquid if desired. Top with the glazed tempeh and sprinkle with fresh cilantro for a burst of color and freshness.