Korean BBQ Tempeh with Citrus Salad
Sweet and sticky Korean BBQ inspired tempeh served over sticky white rice, topped with a fresh citrus salad.
Servings: 2 -3 servings
Calories: 441kcal
Ingredients
For the citrus salad
- 1 cup citrus see note, diced
- 3 scallions sliced
- 1/4 cup cilantro chopped
- Juice from 1/2 lime
- 1/2 tsp honey or maple syrup
- Pinch of salt
For the tempeh
- 1/4 cup low sodium soy sauce
- 2 tbsp tomato paste
- 1 tbsp gochujang Korean chili paste
- 1 tbsp brown sugar
- 1 inch fresh ginger grated
- 2 garlic cloves minced
- 1 tsp toasted sesame oil
- 8 oz tempeh slice
- 2 tbsp avocado oil or other heat tolerant oil
- Cooked short-grain rice for serving
Instructions
- Mix together all ingredients for the citrus salad. Taste for salt and adjust as needed.
- For the tempeh, whisk together the soy sauce, tomato paste, gochujang, brown sugar, ginger, garlic and sesame oil. Set aside.
- Heat a large skillet over medium-high heat and add the avocado oil. When shimmering, place the tempeh slices in an even layer and fry for 2-3 minutes on each side or until golden brown.
- Use a spoon to break the tempeh into smaller crumbles then pour in the sauce. Reduce the heat to low and cook for a few minutes more until thickened and caramelized. Serve warm with rice topped and the citrus salad.
Notes
I used a mixture of navel orange and blood orange for the salad. Feel to use any combination of these or other citrus fruits such as pink grapefruit or tangerines.
Nutrition
Serving: 1g | Calories: 441kcal | Carbohydrates: 51g | Protein: 20g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Sodium: 1178mg | Fiber: 2g | Sugar: 23g