Sticky gochujang tempeh
Tempeh pieces in a sticky, sweet and spicy gochujang sauce.
Ingredients
- 200 g tempeh
- 1/2 an onion
- 1/2 red pepper
- 1 tbsp cornflour
For the sauce-
- 1 tbsp Gochujang
- 2 tbsp dark soy
- 1 tbsp ginger & garlic paste
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1 tbsp maple syrup
- 2 tbsp hot water
Instructions
- Cut the tempeh into small cubes, add to a large mixing bowl and sprinkle on the cornflour and toss the cubes making sure the pieces are all lightly dusted.
- Fry the tempeh until golden, set aside.
- Chop the onion and pepper into cubes similar size to the tempeh cubes. Fry these in the pan until softened.
- Once the vegetables are soft add back in the tempeh.
- Add all of the sauce ingredients to a small bowl and stir well.
- Add the sauce to the tempeh veg mix. Cook on medium heat until the sauce thickens.
- Serve with rice and your favourite stir fried veggies.
Notes
Crispy tempeh- to get crispy tempeh can take a little bit of patience. Once coated in cornflour fry the tempeh in small batches. Leave the tempeh to cook perfectly on all sides, don’t be tempted to stir until each side is perfectly golden.