Korean BBQ Tempeh Bowls

Ingredients

• 16 oz tempeh
• ¼ cup soy sauce
• 2 tbsp gochujang
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 clove garlic
• 1 tsp ginger
• 4 cup cooked rice
• 1 cucumber
• 2 carrots
• 2 scallions (optional)
• 1 tsp sesame seeds (optional)
• 1 tbsp vegetable oil

Steps

1. Press and cut tempeh into 1/2-inch cubes. Mince garlic and grate ginger.
2. Whisk together soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, minced garlic, and grated ginger in a bowl to create the Korean BBQ sauce.
3. Heat vegetable oil in a large skillet over medium-high heat. Add tempeh cubes and cook, stirring occasionally, until golden brown and crispy, about 8-10 minutes.
4. Pour the Korean BBQ sauce over the tempeh in the skillet. Cook, stirring constantly, until the sauce thickens and coats the tempeh, about 2-3 minutes.
5. While tempeh cooks, prepare your bowls: divide cooked rice among four bowls. Thinly slice cucumber and julienne carrots.
6. Top each bowl with the Korean BBQ tempeh, sliced cucumber, and julienned carrots. Garnish with sliced scallions and sesame seeds, if desired.