Tahini Korean Bbq Tempeh Recipes
TEMPEH STIR FRY WITH SPICY TAHINI SAUCE {GF, VEGAN}
Tempeh Stir Fry makes for an easy Asian themed healthy dinner ready in under 30 minutes. Made with Gailan and mushrooms, topped with a creamy spicy tahini sauce. Gluten Free and Vegan.
Provided by Vicky Berman
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil over medium high heat.
- Cook tempeh until browned on each side, and remove from pan.
- To the same pan add 1 tablespoon oil and mushrooms, and cook for a few minutes. Remove from pan.
- To the pan add gailan, ginger and garlic. Cook for a few minutes.
- Add mushrooms and tempeh to the pan and mix.
- In a small bowl combine sauce ingredients until smooth.
- Serve tempeh stir fry drizzled with sauce.
- Garnish with Sriracha
Nutrition Facts : Calories 481 kcal, Carbohydrate 24 g, Protein 22 g, Fat 35 g, SaturatedFat 5 g, Sodium 995 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
GOCHUJANG-GLAZED TEMPEH & BROWN RICE BOWLS
If you're a tempeh skeptic, you've probably never had the firm soy-based slabs slathered with a sweet-and-spicy barbecue sauce. We give this easy BBQ tempeh combo a punch of umami with tamari and add a little heat courtesy of gochujang. It's easy to put your own spin on this recipe; see Variations (below) for some riffs.
Provided by Adam Dolge
Categories Healthy Grain Bowl Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.
- Whisk 1/4 cup water, 4 tablespoons vinegar and 1 tablespoon each tamari and brown sugar in a medium bowl. Add cabbage and radishes and toss to combine. Set aside, tossing occasionally.
- 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. 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.
- Pour half the sauce into a medium bowl and add tempeh; gently toss to coat. Transfer the tempeh to the prepared rack. Bake until the sauce is tacky, about 15 minutes. Return the tempeh to the bowl and add the remaining sauce. Gently toss to coat.
- Divide rice among 4 bowls. Transfer the pickled vegetables to the bowls using a slotted spoon; drizzle with the liquid, if desired. Top with the tempeh and sprinkle with cilantro.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 51.8 g, Fat 7.3 g, Fiber 3.1 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 817.1 mg, Sugar 15.4 g
TAHINI KOREAN BBQ TEMPEH
This recipe comes from Smiling Hara Tempeh's website except I double the amount of sauce since their recipe is developed for wraps.
Provided by Phitney
Categories Tempeh
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet on medium-high heat.
- Cut tempeh into 1/2-inch chunks.
- Stir fry tempeh until golden brown on all sides.
- Mix sauce ingredients (tahini, tamari, agave nectar, ground ginger, and water) in pot.
- Bring sauce mixture to a boil.
- Add tempeh into sauce and mix together, coating each chunk thoroughly.
- Reduce heat and simmer for 2-3 minutes until sauce thickens slightly.
Nutrition Facts : Calories 494.7, Fat 32.5, SaturatedFat 10.7, Sodium 1536.9, Carbohydrate 22.7, Fiber 1.9, Sugar 0.5, Protein 37.2
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- Mix up the sauce combining the tahini, tamari, maple syrup,and lemon juice. Taste and adjust according to your personal preferences.
- Chop the tempeh into bite-sized pieces and add to a mixing bowl, coating every piece in the sauce. Leave to marinate for at least two hours, or overnight.
- After marinating, place the tempeh on a baking tray and bake for 30mins at 175C/350F. Flip halfway at around 15mins, and take out when golden brown.
- Halfway through start cooking your stir-fry. Add all chopped vegetables into a heated wok (everything minus the kale), along with any leftover sauce from the tempeh marinade. Add additional tamari and tahini as needed, or any other sauce/flavourings you desire.
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- Next, chop your tempeh into 1 inch cubes and add 2 tbsp of olive oil to a saucepan and heat for 30 seconds. Then add in the tempeh and cook on each side for 3-4 minutes or until golden brown.
- Then add in the rice and red onion and cook for 5 minutes. Lastly, add in the Ocean's Halo Korean BBQ Sauce and cook for another few minutes or until everything is marinated together.
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- Heat 1 tsp of avocado oil in a large skillet over medium heat. Add the tempeh triangles and sauté for 10 minutes, flipping 5 minutes in, until both sides are golden brown. Transfer to a plate and set aside.
- Add the remaining 1 tsp of avocado to the skillet. Add in the sweet potato noodles and broccoli and sauté for 10 minutes, stirring often. Vegetables are done when the sweet potato noodles are slightly browned and tender and the broccoli is vibrant green and tender-crisp.
- Add half of the sweet potato noodles and broccoli to a bowl and top with half of the cooked tempeh. Drizzle with 1 TBSP of tahini and squeeze 1/2 lemon on top. Serve immediately.
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Servings 2Total Time 30 minsCategory Main Course
- Mix the marinade ingredients together in a small bowl. Pour most of it over the tempeh (leave about 2-3 tbsps) and stir until it coats all the tempeh well.
- Preheat oven to 400 F. Place the marinated tempeh on the parchment paper or a silicone baking tray and bake for 10 minutes. Then, flip and bake for another 7-10 minutes
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