Tempeh 1 block (350g, defrosted)
Cooking oil 2 tbsp
All Purpose Gochujang Sauce (Approx. 100g)
Crunchy salad (thinly sliced carrot, red cabbage, sugar snap, cherry tomato)
- Cut tempeh into approximately 2cm cubes.
- Pour cooking oil into a pan and toast tempeh blocks till they turn golden brown. Toast both sides.
- Pour the tempeh sauce. Stir them with a low heat.
- Enjoy it with the crunchy salad and rice! The salad is even delicious eating with the tempeh, no need of adding dressing!