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Korean Tempeh Rice Bowl

Korean bowl packed with gochujang tempeh, fresh vegetables and rice
Prep Time 15 minutes
Cook Time 50 minutes
Servings 6 (click to scale)
Calories 640kcal

Ingredients

  • 6 1/2 cups water boiling
  • 3.5 cups long grain white rice
  • 1 lb tempeh
  • 1/4 cup Gochujang sauce
  • 2 tbsp sesame oil
  • 1/2 cup maple syrup
  • 1/4 cup soy sauce
  • 2 1/4 tsp seasoned rice vinegar
  • 2/3 cup carrots matchstick cut
  • 1/2 cup shitake mushrooms
  • 2.5 tbsp seasoned rice vinegar
  • 1/2 tsp kosher salt
  • 2 cups spinach
  • 2 tbsp soy sauce
  • 1/4 cup sriracha
  • 1/4 cup maple syrup
  • 2 tbsp sesame oil
  • 1 cup English cucumbers sliced, thin, on bias

Instructions

  • Combine rice vinegar with salt. Add cucumber slices and mix to coat and reserve in cooler to quick pickle. Let set for at least an hour.
  • Combine rice with water in a large pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove from heat and keep covered for 10 minutes. Fluff with fork.
  • Line sheet pans with parchment paper, set aside. Cut tempeh widthwise (1/2" thickness) and cut blocks diagonally to make triangle cutlets (about 2" cuts). Set aside and prepare sauce.
  • Preheat oven to 400 degrees F.
  • Mix together gochujang, 1st addition sesame oil, 1st addition maple syrup, 1st addition soy sauce and 2nd addition rice vinegar, whisk to combine. Add tempeh triangles and toss to coat. Space pieces on parchment paper and bake in oven for approximately 20 minutes, until crispy.
  • Remove stems from mushrooms.
  • Steam spinach, carrots, and mushrooms separately in steamer just until tender, but not overcooked. The spinach will only take about 1 minute. Mushrooms 3-4 minutes and carrots 4-5 minutes.
  • Whisk together second addition of soy sauce, sriracha, second addition of sesame oil, and second addition of maple syrup.
  • 1 serving build: 1 cup rice, topped clockwise (do not stack) with 1 ounce of carrots, 1 ounce of mushrooms, 1.5 ounce of spinach, 1.5 ounce of cucumber, and 5 pieces of tempeh. Top with 2 tablespoons of Korean dressing.

Notes

Recipe provided by The Humane Society of the United States.

Nutrition

Calories: 640kcal | Carbohydrates: 105g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Sodium: 810mg | Fiber: 4g | Sugar: 11g