Gochujang Style Tempeh

Ingredients

  • 8 oz. fresh tempeh

  • 4 tbsp. Gochujang (Korean chili paste) or Thai chili paste

  • 2 tsp rice wine vinegar

  • 2 tbsp. soy sauce or tamari

  • 2 tsp toasted sesame oil

  • 2 tbsp. maple syrup

  • 2 tbsp. natural vegan yoghurt

  • 1 small garlic clove, finely grated

  • 1 tsp ginger, finely grated

  • cooked rice, to serve

  • 2 tbsp. toasted and crushed peanuts, to serve

PICKLED SLAW

  • 2 small carrots, julienned

  • 15 cm / 6″ daikon / mooli, julienned

  • 10 radishes, cut into matchsticks

  • 10 sugar snaps, cut very finely

  • small wedge of red cabbage, shredded very finely

  • 1 spring onion, chopped very finely (green part saved for garnish)

  • 2 tbsp seasoned rice wine vinegar

  • 2 tsp toasted sesame oil

  • salt, adjust to taste

Instructions

  1. Tear the tempeh into small-medium chunks with your hands or cube it.

  2. Mix all the marinade ingredients (starting from Gochujang paste) together in a bowl. Adjust the seasoning to taste; if too spicy, add more yogurt and water to thin sauce.

  3. Set 2 tbsp of the marinade aside and coat all the tempeh in the rest. Make sure all the pieces are evenly coated. Set aside for as long as you can (overnight is ideal, but you can also prepare the dish right away if needed).

  4. Spread the marinated tempeh (save the marinade for brushing on more) on a baking tray and put in a 200° C / 390° F oven for about 20 minutes. Drizzle with extra marinade and serve on top of the cooked rice and with a side of slaw, sprinkled with peanuts and spring onions.

SLAW

  1. Place all the slaw ingredients (apart from the green part of spring onion) in a bowl.

  2. Stir seasoned vinegar, toasted sesame oil and salt through it and set aside for at least 20 minutes for the vegetables to soften and take on the vinegar flavour.