Subscribe                     
     
vegan miam

Gochujang Tempeh + Blasted Broccoli

Update (September 19, 2014): I tested out the ‘Gochujang Tempeh’ recipe several times and finalized it. I am also adding newer photos of the marinade and the gochujang tempeh.

Vegan Gochujang Marinade

Vegan Gochujang Tempeh

Vegan Gochujang Tempeh


We recently returned from a trip to Lima, yet another interesting destination in Latin America –  similar in some ways to Buenos Aires, Mexico City and Bogota while also bringing back memories of Manila and Thailand.  These distinct Asian influences on the culture even carry over into the cuisine of Lima/Peru. Here is a quick Instagram shot I took below – a beach in Miraflores, a district in Lima, Peru. Quite gorgeous, isn’t it?

All photos in this post are taken by my iPhone.

Gochujang Tempeh + Blasted Broccoli

In late February, I made a delicious dish and posted it on my Instagram: Vegan Gochujang Tempeh + Blasted Broccoli with brown rice (and toasted sesame seeds). I was in need of something saucy and savory that day and the dish turned out well for us! I am addicted to gochujang, which is a mildly spicy, dark red and fermented red pepper paste. It is a staple ingredient in traditional Korean dishes. It doesn’t taste as spicy as Sriracha though. Think of it as a beautiful dark red miso that delivers the mildly spicy, umami flavor. This is the ULTIMATE “MISO” ingredient to have around anytime!

Gochujang Tempeh + Blasted Broccoli

For the gochujang, we used the brand Jayone (Product of Korea) and you can use other gochujang brands at an Asian supermarket, but the spiciness will vary greatly though, depending on the brand of the gochujang you’re using. They come in a jar or a tub. Now are you ready for the recipe?! Because I’m really hungry at the moment!

Vegan Gochujang Tempeh

Gochujuang Tempeh

Yield: 2 servings

Ingredients

½ pound (8 oz, 227 g) organic tempeh, cut into ½-inch slice
2 small garlic cloves
¼ large sweet onion, peeled and thinly sliced, about ⅛ cup

For the marinade:
½ teaspoon garlic, finely minced
1 teaspoon minced fresh ginger (about ½-inch ginger root, peeled)
¼ cup gochujang (Korean hot pepper paste)*
1½ tablespoons soy sauce or tamari
1½ tablespoons mirin
1 tablespoon toasted sesame oil
1 tablespoon maple syrup
⅛ teaspoon dried chile pepper, freshly ground or flakes, or more if desired
⅛ teaspoon ground white pepper (optional)
½ teaspoon sesame seeds
1 scallion, green parts, thinly sliced

Method

  1. In a medium bowl, whisk together the marinade ingredients except for scallions. Add the tempeh slices, garlic cloves and onions in the marinade sauce until fully incorporated. Pour the rest in a small, shallow dish or into a Ziploc® bag. Cover and leave in the fridge for at least 2 hours. This will be your ‘tempeh’ mixture.
  2. Heat and lightly oil a grill, or heavy flat skillet at medium high heat. Cook the ‘tempeh’ mixture, turning frequently, until slightly blackened. Garnish with scallions and serve with brown rice.

Notes

We used the brand Jayone (Product of Korea) for the gochujang. The product contains few ingredients and no MSG. The spiciness will vary greatly though depending on the brand of the gochujang you’re using. You can find gochujang at Asian supermarkets.

Keeping: The gochujang tempeh is best eaten the same day but may be refrigerated in a covered container overnight.

Variation: Instead of tempeh, use seitan, tofu, or any gluten. If using tofu, bake or fry them for a bit of texture.

Vegan Gochujang Tempeh

Gochujang Tempeh + Blasted Broccoli

Blasted Broccoli

2 servings

Ingredients

½ pound broccoli crowns, cut into florets
2 to 3 tablespoons extra virgin olive oil
3 to 6 garlic cloves, peeled and roots removed (depending on your pref.)
½ tablespoon fresh lemon juice (more to taste)
Salt and freshly ground pepper to taste
⅛ teaspoon dried chili flakes (more to taste)

Method

  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or Silpat. Using your hand, press the flat side of the knife against the garlic cloves, this will be your ‘smashed’ garlic cloves. In a medium bowl, dress the broccoli with olive oil, salt, pepper, and chili flakes. Place the crushed garlic and broccoli on the baking sheet in an even layer. Roast for 15 minutes, stirring, flipping, and add the freshly squeezed lemon juice. Stir and toss. Roast for 10 to 15 minutes until most are browned.

Notes

If you need to serve this as a main for 2, double the recipe.

Keeping: Store them in a covered container, and for the best flavor and texture, eat them within two days. Keep in mind that blasted broccoli are best eaten right away, as they will lose their crisp, browned edges.


What are your favorite tempeh dishes? Have you tried blasted broccoli?


airbnb