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.

Korean BBQ Tempeh Grain Bowl
Prep Time:
20 mins
Additional Time:
15 mins
Total Time:
35 mins
4 cups


  • 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


  1. Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


Variations: Use 3 cups thinly sliced celery and carrots in place of the cabbage and radishes.

Instead of serving the tempeh and vegetables over rice, roll them up in softened spring roll wrappers.

Replace the tempeh with 1 lb. boneless, skinless chicken breast, sliced into 1/2-inch strips.

Nutrition Facts (per serving)

333 Calories
7g Fat
52g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 3/4 cups
Calories 333
% Daily Value *
Total Carbohydrate 52g 19%
Dietary Fiber 3g 11%
Total Sugars 15g
Added Sugars 14g 28%
Protein 18g 35%
Total Fat 7g 9%
Saturated Fat 2g 9%
Vitamin A 430IU 9%
Vitamin C 11mg 12%
Folate 51mcg 13%
Sodium 817mg 36%
Calcium 102mg 8%
Iron 3mg 17%
Magnesium 95mg 23%
Potassium 507mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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