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This gochujang braised tempeh is spicy, sweet, and about as glossy as it gets. The tempeh simmers in a gochujang sauce until it reduces into a thick red glaze that clings to every single piece. It’s the kind of dish that looks stunning in the pan and tastes even better than it looks.
As with all our braised tempeh recipes, the secret is to steam the tempeh first. It takes ten minutes and completely transforms the texture, making it tender and ready to soak up all that flavor instead of staying dry and firm. From there, you sear it, pour in the sauce, and let it slowly reduce into that sticky, glossy coating. Serve it over rice with a quick cucumber salad or pile it into lettuce cups. Either way, it’s a weeknight dinner that punches way above its weight.
Table of Contents
Why You’ll Love This Recipe
- Spicy-sweet glaze. Gochujang brings heat and depth while maple syrup rounds it out with just enough sweetness.
- Thick, glossy finish. The sauce reduces into a sticky glaze that coats every piece of tempeh.
- Tender tempeh. Steaming first makes the tempeh soft and absorbent instead of dry.
- Customizable heat. Adjust the gochujang to make it as mild or spicy as you want.
- Versatile. Serve it over rice, in lettuce cups, or in a grain bowl.
Ingredients You’ll Need
- Tempeh – Cut into triangles or cubes. Steaming it first mellows any bitterness and helps it soak up the glaze.
- Gochujang – Korean fermented red pepper paste. It brings heat, sweetness, and deep savory flavor all at once.
- Tamari or soy sauce – Adds salt and umami depth. Use tamari for a gluten-free version.
- Maple syrup – Balances the heat and helps the sauce reduce into a sticky glaze.
- Rice vinegar – Brightens the sauce and keeps the sweetness in check.
- Toasted sesame oil – Adds a nutty, toasty flavor.
- Garlic and ginger – Fresh aromatics that build the flavor base.
- Water – Thins the sauce so it can braise before reducing down into a glaze.
- Neutral oil – For searing the tempeh.
- Scallions and sesame seeds – For garnish. They add freshness and a bit of crunch.
Equipment Needed
Tips for the Best Results
- Steam the tempeh first. This makes tempeh tender and craveable. Don’t skip it.
- Whisk the sauce until smooth. Gochujang is thick, so make sure it’s fully dissolved into the liquid before it goes in the pan.
- Watch the heat near the end. As the sauce reduces, the sugars can catch and burn. Keep the heat low and stir often.
- Turn the tempeh often. This helps get every piece evenly coated.
- Adjust the spice. Use three for serious heat, or stir in an extra teaspoon of maple at the end to mellow it out.
Serving Suggestions
- Over rice – Pile it onto steamed short-grain or jasmine rice to soak up the glaze.
- In lettuce cups – Spoon into crisp lettuce leaves for a fresh, light meal.
- With a cucumber salad – The cool crunch balances the spicy glaze perfectly.
- In a rice bowl – Add kimchi, shredded carrots, and avocado for a full meal.
Storage Instructions
- Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water to loosen the glaze, as it thickens when chilled.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator and reheat with a splash of water.
Recipe FAQs
Gochujang is a Korean fermented red pepper paste. It’s spicy, slightly sweet, and packed with savory umami flavor. Most major grocery stores carry it in the international aisle.
Steaming mellows tempeh’s natural bitterness and makes it more absorbent, so it soaks up the glaze instead of staying dry.
Two tablespoons of gochujang gives you a friendly medium heat. Use less for mild or up to three tablespoons for serious spice.
It can be. Use tamari instead of soy sauce and check that your gochujang is gluten-free, as some brands contain wheat.
Yes! Press and cube extra-firm tofu, then sear and braise it as you would. You can skip the steaming step.
More Tempeh Recipes You May Enjoy:
If you make this Gochujang Braised Tempeh, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Gochujang Braised Tempeh
- Total Time: 50 minutes
- Yield: 4 Servings 1x
- Diet: Vegan
Description
This gochujang-braised tempeh is spicy, sweet, and glossy with a thick red glaze. Easy to make and perfect over rice or in lettuce cups.
Ingredients
- 16 ounces tempeh, cut into triangles or cubes
- 2 tablespoons gochujang
- 2 tablespoons tamari or soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ¾ cup water
- 1 tablespoon neutral oil
- 2 scallions, sliced
- Sesame seeds, for garnish
Instructions
- Steam the tempeh. Steam the tempeh over simmering water for 10 minutes, then pat dry. This is the step that makes tempeh tender and craveable instead of dry.
- Mix the gochujang sauce. Whisk together the gochujang, tamari, maple syrup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and water into a smooth, pourable sauce.
- Sear the tempeh. Heat the neutral oil in a skillet over medium-high heat. Sear the tempeh until golden, about 5-6 minutes total.
- Braise until glossy. Add the sauce and simmer on low heat, covered, turning often, until it reduces into a thick, glossy glaze that clings to every piece, 20-30 minutes. Watch the heat near the end to prevent burning.
- Finish. Garnish with sliced scallions and sesame seeds. Serve hot.
Notes
- Heat level: 2 tablespoons gochujang is a friendly medium. Bump to 3 for serious spice, or stir in a teaspoon of maple at the end to round it out.
- Serving: Gorgeous in lettuce cups or piled onto rice with a quick cucumber salad.
- Watch the heat: As the glaze reduces, keep the heat low so the sugars don’t burn.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Category: Dinner
- Method: Braising, Stove Top
