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.

Why do I need to steam the tempeh?

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.

Can I use tofu instead of tempeh?

Yes! Press and cube extra-firm tofu, then sear and braise it as you would. You can skip the steaming step.

Gochujang Braised Tempeh

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

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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