If you love spicy food, you’ll want to try spicy gochujang tempeh. They are sticky, spicy and sweet and make a crowd-pleasing appetizer
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Spicy Gochujang Tempeh
- 250g tempeh
- 1 tbsp garlic paste
- 2 tbsp tamari shoyu
- 2 tsp toasted sesame oil
- 1/2 tsp cayenne pepper powder
- salt and freshly cracked white pepper
- 1/2 cup cornstarch
- vegetable oil for frying
Spicy gochujang sauce
- 2 tbsp vegetable oil
- 2 cloves garlic
- 1/4 cup gochujang
- 2 tbsp honey or maple syrup
- 1 tbsp lime juice
- 2 tsp sesame oil
- 1 tsp toasted sesame seeds
- With your hands tear tempeh into small chunks. In a bowl, combine garlic paste, tamari shoyu, sesame oil, cayenne pepper, and freshly cracked white pepper. Add tempe chunks to the bowl and marinate for at least 30 minutes.
- Put the cornstarch in a shallow bowl. Working in batches, dredge the chicken in cornstarch, toss until each piece is coated lightly with cornstarch, shaking off any excess.
- Place the oil in a large skillet and heat over medium-high heat. Fry the tempeh pieces in batches until crispy and golden brown, about 3 minutes. Remove from the heat.
- Spicy gochujang sauce: place the gochujang, and honey in a mixing bowl, mix well. Heat the oil in a large nonstick frying pan, add garlic, and bell pepper and stir fry until fragrant, 2 minutes. Turn down the heat and pour in the sauce, cook over low heat. Add crispy tempeh, lemon juice, and sesame oil, toss to combine.
- Serve the tempeh with warm jasmine rice and sprinkle with toasted sesame seeds.