Korean Baked Tempeh:
8 ounce package tempeh
Seoul Sauce: ( The Dressing)
Preheat oven to 400F
Set rice to cook and start the tempeh. Simmer the block of tempeh in a medium pot, with 2 inches of boiling water for 6-8 minutes to remove bitterness.
Whisk marinade ingredients together in a small bowl, and at the same time whisk Seoul Sauce ingredients together in another separate small bowl.
Remove tempeh from water carefully and pat dry.Cut in half, then cut in half to make thin pieces. See photos. Cut into squares, then triangles or strips. Dip each piece in the marinade and place on a parchment– lined sheet-pan, spooning any remaining marinade over top, and bake for 20 minutes, or until crispy.
While the tempeh bakes, prep your veggies and garnishes.
Soft boil your eggs if using.
In a medium sauce pan, bring ½-1 inch of water to a simmer. Add the carrots and gently steam, just until wilted, about 2 minutes. Using a slotted spoon remove, and place on a large plate. To the same simmering water, add the spinach, steam just until lightly wilted ( 1-2 minutes) remove, drain, place on the same plate next to the carrots. Remove and discard the shiitake stems and place the mushroom caps in the same simmering water, turning to steam both sides. Add little more water if you need to. Once tender, about 4 minutes later, place them on the plate next to the carrots and spinach.
Once the rice and tempeh are done, assemble the bowls.
Spoon the flavorful Seoul Sauce over top.
Eat with chop sticks and enjoy!
If you don’t want to use tempeh, free free to sub tofu, salmon or chicken using the same marinade. You may need to adjust the cooking time. If you have a beef lover amongst you, Traders Joe’s Bulgogi Beef is a nice option, especially when grilled. You can cook both tempeh and meat ( like chicken for example) on the same sheet pan, in separate corners for more options if you have vegans and meat eaters in the same house. Very adaptable!
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