Korean Gochujang Tempeh with Brown Rice
Crispy pan-browned tempeh crumbles simmered in a bold garlic-gochujang glaze with baby spinach and shredded carrots over brown rice.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 4
- Cuisine: Korean
- Difficulty: Easy
- Cost: $4.88/serving
Dietary
- Vegetarian
- Vegan
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- High-Protein
- High-Fiber
- Low-Cholesterol
- Kosher
- Halal
- Low-Sugar
- Low-Saturated-Fat
Tags
- sauté
- stir-fry
- quick
- healthy
- spicy
- savory
Ingredients
- 24 ounce tempeh (cut into 1/2-inch cubes)
- 1 cup brown rice (uncooked)
- 3 tablespoon gochujang
- 2 tablespoon reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 4 clove garlic (minced)
- 2 cup carrots (shredded)
- 4 cup baby spinach (fresh)
- 0.5 teaspoon kosher salt
Instructions
- Combine brown rice with 2 1/4 cups of water and 1/4 teaspoon of kosher salt in a pot. Bring to a boil, cover tightly, and simmer over low heat for 40 minutes until water is absorbed and grains are chewy-tender.
- Whisk gochujang paste, reduced-sodium soy sauce, minced garlic, and 3 tablespoons of warm water together in a small bowl until smooth.
- Heat toasted sesame oil in a large skillet over medium-high heat. Add cubed tempeh along with the remaining 1/4 teaspoon of kosher salt and cook for 6 to 8 minutes, tossing frequently, until lightly browned on all edges.
- Add shredded carrots to the skillet and cook for 2 minutes until slightly softened.
- Pour the gochujang sauce into the skillet, add fresh baby spinach, and stir continuously for 2 minutes until the sauce thickens to a glossy glaze and the spinach wilts.
- Serve the saucy tempeh and vegetables over portions of warm brown rice.
Notes
Tempeh absorbs flavors beautifully and freezes exceptionally well without texture loss.
Nutrition (per serving)
- Calories: 587
- Protein: 42.1 g
- Carbohydrates: 65.2 g
- Fat: 16.5 g
- Fiber: 16.1 g
- Sodium: 1048 mg
- Saturated Fat: 2.5 g
- Sugar: 6.3 g