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.
Ingredients
- ½ cup water, divided
- 5 tablespoons rice vinegar, divided
- 4 tablespoons reduced-sodium tamari, divided
- 4 tablespoons light brown sugar, divided
- 2 cups thinly sliced napa cabbage
- 1 cup thinly sliced radishes
- 1 tablespoon gochujang
- 3 cloves garlic, minced
- 1 teaspoon grated peeled fresh ginger
- 1 tablespoon cornstarch
- 8 ounces tempeh, cut crosswise into 16 pieces
- 2 cups cooked brown rice
- ¼ cup fresh cilantro