Gochujang Tempeh Bowl
Crisp tempeh over rice with cucumber and gochujang. Makes 2 servings.
26 min · Serves 2 · Vegan · ≈643 kcal per serving · ≈37 g protein
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Ingredients
- 280g tempeh
- 160g dry basmati rice
- 80g cucumber
- 14g gochujang
- 8g soy sauce
- 3g garlic
- 5g sesame seeds
- 12g vegetable oil
- 2g salt
- 380ml water
Method
- Cook rice. Fry tempeh until golden.
- Mix gochujang, soy, garlic and splash of water; coat tempeh 3 minutes.
- Serve over rice with cucumber and sesame.
Contains: gluten, sesame, soy.
This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.