Gochugaru Tempeh Bites with Sesame

Ingredients

• 160 g tempeh
• 2 tsp tamari
• 1.5 tsp maple syrup
• 1.5 tsp toasted sesame oil
• 2 tsp sesame seeds
• 1.5 tsp rice vinegar
• 1 tsp gochugaru
• 2 tsp avocado oil

Instructions

1. Cut the tempeh into 2 cm cubes. Steam them in a covered pan with 3 tbsp water over medium heat for 4 minutes, then pour off the water — this short steam takes the bitter edge off tempeh and helps it absorb the glaze.
2. Whisk the tamari, maple syrup, rice vinegar and gochugaru together in a small bowl until the chilli flakes are evenly suspended and the mixture is a glossy deep red.
3. Dry the pan, add the avocado oil and set it over medium-high heat. Add the tempeh in a single layer and fry 5-6 minutes, turning every 90 seconds, until at least three faces of each cube are crisp and mahogany brown.
4. Turn the heat to low and pour in the glaze. Toss constantly for 60-90 seconds until it bubbles thickly and coats each cube in a sticky lacquer — pull the pan the moment it stops running off the tempeh.
5. Take the pan off the heat, drizzle in the toasted sesame oil and toss once so the aroma stays fresh instead of cooking away.
6. Tip into a bowl and scatter with the sesame seeds while the glaze is still tacky so they stick. Serve warm, or at room temperature within a couple of hours.

Nutrition (per serving)

Calories

259

Protein

17.7 g

Fat

17.8 g

Carbs

11.2 g