Vegan Korean BBQ Tempeh

Name: Vegan Korean BBQ Tempeh
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Ingredients: 1 tablespoon corn starch; 2 tablespoons water; ⅓ cup soy sauce; ¼ cup maple syrup; 1 tablespoon rice vinegar; 1 tablespoon sriracha or other spicy chili sauce; 2 teaspoons toasted sesame oil; 2 teaspoons freshly grated ginger root; 3 cloves garlic, minced; ½ to 1 teaspoon crushed red pepper flakes; 16 ounces tempeh

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
4 servings
Calories
308 kcal
Course
Main Course
Cuisine
American

Vegan Korean BBQ Tempeh

Finn Russell

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Lightly steamed tempeh is coated in quick and easy Korean BBQ sauce. If you love big, bold flavors, this dish is for you! Vegan and easily made gluten-free.

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Ingredients

Servings

For the sauce:

1 tablespoon corn starch
2 tablespoons water
⅓ cup soy sauce or gluten-free tamari
¼ cup maple syrup or light brown sugar
1 tablespoon rice vinegar
1 tablespoon sriracha or other spicy chili sauce
2 teaspoons toasted sesame oil
2 teaspoons freshly grated ginger root one large thumb-size piece
3 cloves garlic, minced
½ to 1 teaspoon crushed red pepper flakes

Tempeh:

16 ounces tempeh that's 2 standard size packages

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Instructions

In a bowl, whisk together the corn starch and water until dissolved. Add the remaining sauce ingredients and set aside.
I like to cut the tempeh into pieces that are easy to eat and also thin so there's plenty of surface area for the flavorful sauce to cling to. Refer to the process photos above if needed. Cut each rectangle of tempeh into 4 smaller rectangles. Then, to slice each one in half, place the flat, cut-side on the board so the tempeh is standing up like a wall. From the top slice straight down through the center to create 2 thin pieces. Repeat with the remaining tempeh. In total you'll end up with 16 thin rectangles.
Add about ½ inch water to a large saute pan. Arrange the tempeh strips in the water, overlapping a few if needed so they all fit. Bring to a boil, then reduce to a simmer. Cover and cook for about 8 minutes. If there's much water left in the pan, cook uncovered for 1 to 2 minutes so it evaporates.
Add the sauce to the pan and gently toss with the tempeh so each piece is coated. Cook for about 5 minutes, or until the sauce has thickened.
The tempeh can be served now, or finished on a grill pan or outdoor grill.
Make sure the grill or grill pan is fully preheated, then cook for 3 to 5 minutes per side, or until you can see grill marks underneath. Serve hot.

Notes

Store leftovers in the refrigerator for up to 5 days. We always finish the tempeh over the course of two or three days so I haven't tried freezing it yet. But tempeh is freezer-friendly, so there shouldn't be any issues if you need to freeze some for later.