This vegan Gochujang Glazed Tempeh is a robust and assertive dish that can be served over rice or noodles as easily as it can be slathered on a bun or a tortilla. The quick and simple marinade is built on the fermented foundation of gochujang (Korean hot pepper paste) but lent a helping hand from a generous amount of sugar to provide balance and caramelization.
For Gochujang, we use Haechandle Gochujang Hot Pepper Paste (Very Hot). Each gochujang will have varying levels of spiciness so we recommend that you taste your marinade and make the appropriate adjustments to suit your taste. If the marinade is too spicy prior to adding it to the tempeh and vegetable mixture, it will likely be too spicy when the dish is finished. To reduce the spiciness, add more of the sugar of your choice to the marinade.
Gochujang Glazed Tempeh was a recipe built out of convenience. While we love crafting dishes using fresh Asian ingredients, it isn’t always practical or realistic to use fresh Asian produce. With this recipe we have taken a distinctly Asian foundation of flavors and added them to one of our favorite proteins, tempeh, and some easily accessible fresh ingredients; ginger, garlic, onions and bell pepper. Shiitake mushrooms are an optional but not insignificant ingredient; when available they make a great addition to this dish.
This vegan Gochujang Glazed Tempeh is best paired with something sour, like our Ajat (Thai Cucumber Relish) or kimchi.
Gochujang Glazed Tempeh
Yield: 2-3 servings
- 200g sweet onion, ends removed, quartered and thinly sliced
- 200g red bell pepper; seeded and thinly sliced
- 75g shiitake, thinly sliced (optional)
- 227g (8oz) tempeh, sliced into ¼” by 2″ pieces
- Cilantro leaves, torn, for garnish
- 1 tbsp toasted sesame oil
- 2 tbsp mirin
- 1 tbsp soy sauce
- 3 tbsp agave, maple or golden syrup
- 60g gochujang (fermented Korean hot pepper paste); heat level will vary but we typically use a spicier one
- 15g fresh ginger (thumb sized), peeled and roughly chopped
- 1 garlic clove (5g)
- 1 tsp tapioca starch
- 3 tbsp sunflower or other neutral oil
In a medium bowl, mix the sliced onion, bell pepper, (optional) shiitake and tempeh.
To prepare the marinade, blend all the ingredients except the sunflower oil in a blender or with an immersion blender until fully combined and smooth. While blending, slowly pour in the sunflower oil until emulsified. Pour the marinade over the tempeh and vegetables. Massage the marinade into the tempeh and vegetables until coated. Cover the bowl with plastic wrap, or keep in a sealed container and refrigerate for anywhere from 30 minutes to overnight.
Preheat the oven to 220ºC/425ºF. Stir the marinated tempeh and vegetables and spread on a large oven tray lined with parchment paper. Bake for approximately 45 minutes, flipping halfway through, until the tempeh is dry, bordering on crisp and the sauce has become sticky with a slight caramelization around the edges.
Garnish with cilantro. Serve with rice or noodles; or on a bun or tortilla with the fresh condiment of choice. Best when paired with a sour side dish, like Ajat (Thai Cucumber Relish) or kimchi.
Advance preparation: The tempeh and vegetables can be marinated in advance and stored in the refrigerator for up to 2 days prior to cooking.
Gochujang: We used Haechandle Gochujang Hot Pepper Paste (Very Hot) for this recipe. If the marinade is too spicy prior to adding it to the tempeh and vegetable mixture, it will likely be too spicy when the dish is finished. To reduce the spiciness, add more agave/maple/golden syrup to the marinade.
Check out our other vegan tempeh recipe using gochujang: Gochujang Tempeh & Blasted Broccoli