Gochujang-Glazed Tempeh & Brown...Gochujang-Glazed Tempeh & Brown Rice Bowls

Gochujang-Glazed Tempeh & Brown Rice Bowls is a gluten free and dairy free main course. This recipe makes 4 servings with 305 calories, 16g of protein, and 7g of fat each. For $1.75 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is liked by 843 foodies and cooks. If you have napa cabbage, tempeh, tamari, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by Eating Well. With a spoonacular score of 0%, this dish is improvable. Try Asian Tempeh Salad With Sesame Lime Dressing, Cauliflower, Brown Rice, and Vegetable Fried Rice, and Brown Sugar and Balsamic Glazed Pork Loin for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.

2. 02

   Whisk 1/4 cup water, 4 tablespoons vinegar and 1 tablespoon each tamari and brown sugar in a medium bowl.

3. 03

   Add cabbage and radishes and toss to combine. Set aside, tossing occasionally.

4. 04

   Meanwhile, combine the remaining 1 tablespoon vinegar, 3 tablespoons each tamari and brown sugar, gochujang, garlic and ginger in a small saucepan. Bring to a simmer over medium-high heat. Cook, stirring occasionally, for 2 minutes.

5. 05

   Whisk the remaining 1/4 cup water and cornstarch in a small bowl. Slowly add the cornstarch mixture to the sauce, whisking constantly. Cook until thickened, about 1 minute.

6. 06

   Pour half the sauce into a medium bowl and add tempeh; gently toss to coat.

7. 07

   Transfer the tempeh to the prepared rack.

8. 08

   Bake until the sauce is tacky, about 15 minutes. Return the tempeh to the bowl and add the remaining sauce. Gently toss to coat.