Korean Tempeh Rice Bowls

I'm sorry I missed posting last Saturday. My brother and his family came to visit for a week and I had not prepared in advance by having a recipe ready. We had a lovely visit and they left last night, so here is Saturday's post on Sunday. I will be back on schedule next week. 

This dish is truly amazing. I love the spice in the sauce and as usual you can use a little less or dilute with some water if heat isn't your thing. Also, I loved using tempeh with this but you could use tofu instead. I also had a small amount of asparagus that needed to be cooked so I threw that in with the broccoli. Let's get to the food!

For the Tempeh:

• 8 ounces tempeh, cut into bite-sized cubes
• 2 teaspoons low-sodium soy sauce
• 1/4 teaspoon black pepper

For the sauce:

• 3 tablespoons gochujang
• 1 tablespoon pre-minced garlic
• 2 tablespoons coconut sugar
• 2 tablespoons low-sodium soy sauce
• 3 tablespoons agave
• 4 tablespoons ketchup
• 2 tablespoons rice wine vinegar, with garlic

Marinate tempeh in the soy sauce and black pepper. Then make your sauce. Just add everything listed under "sauce" to a bowl and whisk. Set aside.

Other ingredients:

• Basmati rice
• 2-4 heads of broccoli, cut into florets
• Garnish: chopped scallions and sesame seeds

While the tempeh is marinating, get your rice started and cook according to package directions. Then steam your veggies and set aside.

When rice is ready, fluff and set aside.

Add the cubed tempeh to a non-stick skillet and cook until it's heated through. Add the sauce and toss everything carefully to coat each piece of tempeh thoroughly. Bring to boil and then reduce heat to low and cook about 5 minutes. You want a thick, sticky sauce covering the tempeh.

To assemble, add 1/2 cup of rice to your bowl/plate, add steamed veggies and then tempeh. Feel free to drizzle some of that amazing sauce over your veggies. Garnish with sesame seeds and scallions!

Enjoy!!