Tamari Tempeh Gado Gado

Nourishing Amy

Tamari tempeh gado gado

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.


  1. For the Tempeh:
  2. 1 198g (7oz) block Plant Power Tempeh (or your local brand)
  3. 2 Tbsp tamari
  4. 1 Tbsp maple syrup
  5. 1 clove of garlic
  6. Coconut oil
  7. For the Gochujang Sauce:
  8. 2 Tbsp Dried chilli flakes
  9. 2 Tbsp Tomato puree
  10. 1 Tbsp Siracha sauce
  11. 1 clove Garlic
  12. 2 Tsp Apple cider vinegar
  13. 2 Tsp Fruit syrup
  14. Salt
  15. Black pepper
  16. For Serving:
  17. Cooked buckwheat
  18. Cucumber
  19. Carrot ribbons
  20. Aubergine (eggplant) rounds
  21. Edamame beans
  22. Massaged kale
  23. Spring onion


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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