Sort ingredients
rebeccaiross
QR Code
Listen
Pdf
Steam the tempeh over simmering water for 10 minutes, then pat dry.
Whisk together the gochujang, tamari, maple syrup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and water into a smooth, pourable sauce.
Heat the neutral oil in a skillet over medium-high heat. Sear the tempeh until golden, about 5-6 minutes total.
Add the sauce and simmer on low heat, covered, turning often, until it reduces into a thick, glossy glaze that clings to every piece, 20-30 minutes.
Garnish with sliced scallions and sesame seeds. Serve hot.