Stir-Fried Tempeh with Gochujang Chilli Paste

Lately, I have been doing quite a lot of recipes related to Korean Cuisine. I am not affected by the Korean wave, its just that I find that some of the Korean dishes can be easily veganized and it is simple to cook. Only by experimenting and veganizing other cusines, that veg*n dishes portfolio will grow …

This recipe is inspired by the Korean dish – Stir-fried Gochujang chilli paste - also known as Yangnyum Gochujang which calls for beef and is used for traditional bibimbap. Instead of using beef, I used gochujang to stir-fry tempeh. Serves with plain cooked rice or cold noodle.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 150g fresh tempeh, cubes or diced
° 100g onion (optional), peeled and diced
° 1½ tablespoon olive oil
° 2 tablespoons gochujang chilli paste
° 60ml water
° ½ -1 teaspoon sugar (optional)
° 1 teaspoon sesame oil
° some toasted sesame seeds or spring onion, for garnish

Method
1. Place the gochujang, water and sugar in a bowl. Mix well and set aside.
2. Heat oil in a wok. Fry the tempeh and onion until fragrant.
3. Add in gochujang, toss well and stir fry for 1 minute. Sprinkle with sesame oil.
4. Garnish with sesame seeds or spring onion and serve immediately.