Recipes and Cooking Spicy Tempeh Bulgogi A sweet sesame-soy marinate makes infuses plant-based tempeh (fermented soybean cake), making a delicious Asian-inspired vegan meal. By Juliana Hale Juliana Hale Juliana Hale is a senior culinary specialist in the Better Homes & Gardens Test Kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff and the AllRecipes Allstars. She holds an associate's degree in culinary arts and a bachelor's degree in food and beverage service management from the New England Culinary Institute. Learn about BHG's Editorial Process Published on August 20, 2020 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Prep Time: 30 mins Marinate Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 4 Yield: 4 cups Jump to Nutrition Facts Ingredients 1 pound tempeh (fermented soybean cake), cut into 1/2-inch cubes or strips ½ cup chopped pear ¼ cup reduced-sodium soy sauce 2 tablespoon packed brown sugar 2 tablespoon sliced green onion 2 tablespoon water 1 - 2 tablespoon gochujang paste* or sriracha sauce 1 tablespoon rice vinegar 1 tablespoon grated fresh ginger 3 cloves garlic, halved 1 teaspoon freshly ground black pepper 1 teaspoon toasted sesame oil 2 tablespoon vegetable oil 2 cup hot cooked rice Kimchi (optional) Toasted sesame seeds Sliced green onions Directions Place tempeh in a resealable plastic bag set in a shallow dish. For marinade, in a blender combine next 11 ingredients (through sesame oil). Cover and blend until smooth. Pour marinade over tempeh. Seal bag; turn to coat tempeh. Marinate in refrigerator 2 to 4 hours, turning bag once. Drain tempeh, reserving marinade. In a 12-inch skillet heat vegetable oil over medium. Add tempeh; cook 8 to 12 minutes or until lightly browned, turning once. Meanwhile, for sauce, in a small saucepan heat reserved marinade over medium, adding enough water to reach desired consistency. Serve tempeh with rice and, if desired, kimchi. Drizzle with sauce and sprinkle with sesame seeds and additional green onions. *Tip Gochujang paste is a Korean red chile condiment made of chiles, rice, fermented soybeans, and salt. Look for it in the Asian section of the supermarket. Rate it Print Nutrition Facts (per serving) 467 Calories 21g Fat 48g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 467 % Daily Value * Total Fat 21g 27% Saturated Fat 4g 20% Sodium 537mg 23% Total Carbohydrate 48g 17% Total Sugars 11g Protein 27g Vitamin C 3mg 15% Calcium 156mg 12% Iron 4.4mg 24% Potassium 1037mg 22% Folate, total 80.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.