I know the name of this recipe sounds a bit like gibberish if you are not familiar with the ingredients, but it is a great meal. I am on a quest nowadays to find the most delicious tempeh recipes. My main reason is because it is a protein rich food that is good for the gut with its prebiotics. And then, it is good to save a chicken from time to time.
My inspiration for this recipe is Pick up limes, though I made quite a few shortcuts to the recipe to make it faster and easier by using the airfryer. I also simplified the salad next to it.
Servings: 2
Cooking time: 15 min
Airfryer temperature: 180 C
Difficulty: easy
Ingredients
- 200 grams of tempeh
- oil for frying (I used sunflower oil)
Gochujang sauce
- 1 heaping tablespoon of gochujang paste
- 2 small garlic cloves
- 1 tablespoon of soy sauce
- 1 tablespoon of browns sugar
- 1 tablespoon of vinegar
- 1 teaspoon of sesame oil
Directions
- Cut the tempeh into small cubes and generously drizzle some sunflower oil.
- Pop in the airfryer for 10 min at 180 C, giving it a shake halfway through.
- Prepare the gochujang sauce. I like to mince first the garlic and let it sit in the 1 tablespoon of vinegar for a bit. I feel that it reduces that strong garlic taste. Then I add the rest: 1 heaping tablespoon of gochujang paste, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar and 1 teaspoon of sesame oil.
- Poor 2/3 of this paste over your tempeh once the 10 min passed, shake it really well to coat it and bake for another 5 min.
- With the rest of the paste: I boil some edemame beans and coat them in the paste.
- I served it with brown rice, arugula salad with some pickled onion on top and the gochujang goodies:
