Bol de tempeh con gochujang

Ingredientes

• 14.109 oz tempeh
• 2 1/2 Tbsp vegetable oil
• 2 garlic clove
• 3 Tbsp gochujang
• 3 Tbsp reduced-sodium soy sauce
• 2 Tbsp light brown sugar
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 1/3 cup long-grain white rice
• 1 1/2 Tbsp rice vinegar
• 1 1/2 Tbsp reduced-sodium soy sauce
• 1 1/2 Tbsp Chinese sesame paste
• 1 Tbsp light brown sugar
• 1 tsp toasted sesame oil
• 1 1/2 cup cooked shelled edamame
• 3/4 cucumber
• 1 cup shredded red cabbage
• 1 stalk green onion

Preparación

1. 1

   Line a baking tray and preheat the oven to 400°F (200°C).

2. 2

   Coat the tempeh in the oil and bake for 16 to 18 minutes, flipping halfway.

3. 3

   Meanwhile, mix the remaining tempeh ingredients in a bowl. Set aside.

4. 4

   Cook the rice according to the package instructions.

5. 5

   Meanwhile, add the wet ingredients for the edamame salad to a small bowl and mix to combine.

6. 6

   Add the remaining salad ingredients, including the dressing, to a large bowl. Mix.

7. 7

   Pour just over half of the gochujang sauce over the cooked tempeh, reserving the rest for later. Stir to coat the tempeh, then bake for another 7 to 9 minutes.

8. 8

   Serve the tempeh in a bowl with the rice and edamame salad. Drizzle over the reserved sauce, garnish, and enjoy!