Tamari Tempeh Gado Gado

Nourishing Amy

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.

Recipe provided by: www.plant-power.co.uk

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Ingredients

For the Tempeh:
1 198g (7oz) block Plant Power Tempeh (or your local brand)
2 Tbsp tamari
1 Tbsp maple syrup
1 clove of garlic
Coconut oil

For the Gochujang Sauce:
2 Tbsp Dried chilli flakes
2 Tbsp Tomato puree
1 Tbsp Siracha sauce
1 clove Garlic
2 Tsp Apple cider vinegar
2 Tsp Fruit syrup
Salt
Black pepper

For Serving:
Cooked buckwheat
Cucumber
Carrot ribbons
Aubergine (eggplant) rounds
Edamame beans
Massaged kale
Spring onion

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.

Recipe provided by: www.plant-power.co.uk

Method

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.

Did you enjoy this recipe? Explore more ways to cook with tempeh.