Sweet, sour, hot and punchy, this sticky gochujang tempeh is gloriously flavoursome with multiple hits of umami. It's protein rich, requires little effort to make and is vegan too. Bake, air-fry, grill or even barbecue, it's that versatile.
Prep Time10 minutesmins
Cook Time15 minutesmins
Marinading Time20 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Korean
Keyword: chillies, hot sauce, marinade, tamari, tempeh, vegan
Fry the slices in the oil over a moderate heat until golden. About 3 minutes. Flip over and fry the other side for a further 3 minutes. I use my cast iron skillet for this, but any good non-stick frying pan will do.
Meanwhile, stir all of the remaining ingredients together in a small bowl. The mixture should be thick, but not so thick it won't soak in. Add an additional tablespoon of water, if needed.
Spoon half of the marinade into a flat bottomed bowl. Transfer the warm tempeh pieces to the bowl then cover with the remaining marinade. Leave for at least ten minutes, then turn the slices over to ensure everything is covered. Leave to marinade for a further ten minutes.
Set the oven to 200℃ (180℃ fan, 400℉, Gas 6).
Line an ovenproof tray with baking paper, then transfer the tempeh slices to the tray. Cover with any remaining marinade and bake for fifteen minutes. Or use an air-fryer set at 180℃ (160℃ fan, 350℉, Gas 4) for ten minutes. You can also grill the tempeh under a hot grill for about seven minutes either side. The tempeh is done when it's sizzling and the marinade caramelised, but still sticky.
Serve with short-grain brown rice, stir-fried cabbage or coleslaw, coriander leaves (cilantro), chopped spring onions (scallions), a squeeze or two of lime juice and toasted sesame seeds.
Notes
You can leave the tempeh in the marinade for up to 24 hours. The longer, the better. Just cover it and leave in a cool place.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.