Korean BBQ Tempeh with Kimchi

Ingredients

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

Steps

1. Press and slice tempeh into 1/2-inch thick triangles or cubes.
2. In a bowl, whisk together soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, minced garlic, and grated ginger to create the Korean BBQ sauce.
3. Heat vegetable oil in a large skillet over medium-high heat. Add tempeh and pan-fry for 3-4 minutes per side, until golden brown and slightly crispy.
4. Pour the Korean BBQ sauce over the tempeh in the skillet. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens and coats the tempeh, about 3-5 minutes.
5. Serve the Korean BBQ tempeh immediately with a side of kimchi.
6. Garnish with sliced scallions and sesame seeds, if desired.