This vegan Gochujang Glazed Tempeh is a robust and assertive dish that can be served over rice or noodles as easily as it can be slathered on a bun or a tortilla. The quick and simple marinade is built on the fermented foundation of gochujang (Korean hot pepper paste) but lent a helping hand from a generous amount of sugar to provide balance and caramelization.
For Gochujang, we use Haechandle Gochujang Hot Pepper Paste (Very Hot). Each gochujang will have varying levels of spiciness so we recommend that you taste your marinade and make the appropriate adjustments to suit your taste. If the marinade is too spicy prior to adding it to the tempeh and vegetable mixture, it will likely be too spicy when the dish is finished. To reduce the spiciness, add more of the sugar of your choice to the marinade.
Gochujang Glazed Tempeh was a recipe built out of convenience. While we love crafting dishes using fresh Asian ingredients, it isn’t always practical or realistic to use fresh Asian produce. With this recipe we have taken a distinctly Asian foundation of flavors and added them to one of our favorite proteins, tempeh, and some easily accessible fresh ingredients; ginger, garlic, onions and bell pepper. Shiitake mushrooms are an optional but not insignificant ingredient; when available they make a great addition to this dish.
Ajat (Thai Cucumber Relish)
This vegan Gochujang Glazed Tempeh is best paired with something sour, like our Ajat (Thai Cucumber Relish) or kimchi.
Gochujang Glazed Tempeh
- 200g sweet onion, ends removed, quartered and thinly sliced
- 200g red bell pepper; seeded and thinly sliced
- 75g shiitake, thinly sliced (optional)
- 227g (8oz) tempeh, sliced into ¼” by 2″ pieces
- 1 tbsp toasted sesame oil
- 2 tbsp mirin
- 1 tbsp soy sauce
- 3 tbsp agave, maple or golden syrup
- 1 garlic clove (5g)
- 1 tsp tapioca starch
- 3 tbsp sunflower or other neutral oil