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Spicy Gochujang Tempeh

Spicy Gochujang Tempeh

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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Related article: tempeh crumbles with snow pea & lemon basil

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the tempeh with warm jasmine rice and sprinkle with toasted sesame seeds.
Spicy Gochujang Tempeh

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