Gochujang Tempeh Stir-fry with Sesame Cucumber Salad is a vibrant and flavorful dish that brings together the spicy, savory, and sweet notes of Korean cuisine. Originating from Korea, gochujang is a fermented red chili paste that adds depth and complexity to the stir-fry. Tempeh, a protein-rich soy product, absorbs the bold flavors beautifully, creating a satisfying and nutritious meal. Paired with a refreshing sesame cucumber salad, it offers a perfect balance of heat and coolness. This dish is loved for its simplicity, quick preparation, and the delightful contrast of textures and flavors, making it a favorite for weeknight dinners and gatherings alike.
Gochujang Tempeh Stir-fry with Sesame Cucumber Salad
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tempeh – 400 Grams
- Gochujang – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Honey – 1 Tbsp
- Garlic – 3 Cloves
- Ginger – 1 Tsp
- Sesame Oil – 2 Tbsp
- Cucumber – 2 Piece
- Sesame Seeds – 2 Tbsp
- Rice Vinegar – 1 Tbsp
- Scallion – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Protein
15 Grams
Total Fat
2 Grams
Saturated Fat
30 Grams
Carbohydrates
5 Grams
Fiber
750 Mg
Sodium
10 Mg
Vitamin C
Directions
Step 1
Cut the tempeh into bite-sized cubes. Mince the garlic and ginger, and slice the scallions.
Step 2
In a bowl, mix gochujang, soy sauce, honey, and sesame oil to create a sauce.
Step 3
Add garlic and ginger, and mix well.
Step 4
Heat a pan over medium heat. Add tempeh and half of the sauce. Stir-fry until tempeh is golden brown.
Step 5
While tempeh cooks, thinly slice cucumbers and mix with rice vinegar and sesame seeds for the salad.
Step 6
Once tempeh is cooked, add scallions and remaining sauce. Stir well to combine flavors.
Step 7
Serve the tempeh stir-fry with the sesame cucumber salad on the side for a complete meal.
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