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Vegan Korean BBQ Tempeh

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. In a bowl, whisk together the corn starch and water until dissolved. Add the remaining sauce ingredients and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. The tempeh can be served now, or finished on a grill pan or outdoor grill.
  6. 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.

Nutrition Information

Calories 308kcal (15%) Carbohydrates 24g (8%) Protein 25g (50%) Fat 14g (22%) Fiber 5g (20%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 308

% Daily Value*

Calories 308kcal 15%
Carbohydrates 24g 8%
Protein 25g 50%
Fat 14g 22%
Fiber 5g 20%

* Percent Daily Values are based on a 2,000 calorie diet.