Gochujang sauce originates from Korea and has a sweet but spicy taste to it. Here we’ve used it as a delicious drizzle on a Plant Power tempeh Buddha bowl.
Blend together the ingredients for the Gochujang sauce in a food processor or blender and set aside.
Cut the tempeh into slices approximately half an inch thick. Melt the coconut oil in a hot frying pan and add the tamari, maple syrup and garlic. Fry the slices of the tempeh in the sauce until browned on both sides.
Add the cooked buckwheat, cucumber, carrot, edamame, massaged kale and spring onion to a bowl. Place the fried tempeh on top and drizzle over the Gochujang sauce.
Recipe provided by: www.plant-power.co.uk
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