Recipe

*Warning* This Packs A Punch, And I Went With The Yogurt Ver

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*Warning* This packs a punch, and I went with the yogurt version to dull the spice a bit, but it is #vegan and was a #delicious source of protein. Not too bad to prep either and was definitely a hit with the hubby! I didn’t make the slaw quite as it was written because I was just using what I had, but it still worked! Here’s the recipe:

Gocuhujang Tempeh
•Ingredients: 400 g / 14 oz fresh tempeh
•4 tbsp Gochujang (Korean chilli paste)*
•2 tsp rice wine vinegar
•2 tbsp soy sauce or tamari
•2 tsp toasted sesame oil
•2 tbsp maple syrup
•approx. 2 tbsp natural vegan yogurt, optional
•1 small garlic clove, finely grated (I used 2)
•1 tsp finely grated ginger
•cooked rice, to serve
•2 tbsp toasted and crushed peanuts, to serve
PICKLED SLAW**
•2 small carrots, julienned
•15 cm / 6″ daikon / mooli, julienned
•10 radishes, cut into matchsticks
•10 sugar snaps, cut very finely
•small wedge of red cabbage, shredded very finely
•small bunch coriander, chopped finely
•1 spring onion / scallion, chopped very finely (green part saved for garnish)
•2 tbsp seasoned rice vinegar
•2 tsp toasted sesame oil
•salt, adjust to taste
See prep at source. (Too long to paste here, sorry!)

Source:

Gochujang tempeh

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