½ cup water, divided
5 tablespoons rice vinegar, divided
4 tablespoons reduced-sodium tamari, divided
4 tablespoons light brown sugar, divided
2 cups thinly sliced napa cabbage
1 cup thinly sliced radishes
1 tablespoon gochujang
3 cloves garlic, minced
1 teaspoon grated peeled fresh ginger
1 tablespoon cornstarch
8 ounces tempeh, cut crosswise into 16 pieces
2 cups cooked brown rice
¼ cup fresh cilantro
Set the oven to 425 degrees Fahrenheit. Spray cooking spray on a wire rack before placing it on a baking sheet with a rim.
In a medium bowl, combine 1/4 cup water, 4 tablespoons vinegar, and 1 tablespoon each of tamari and brown sugar. Toss in the cabbage and radishes after adding them. Place aside, occasionally tossing.
In the meantime, combine the gochujang, garlic, ginger, and the remaining 1 tablespoon vinegar with 3 tablespoons of each tamari and brown sugar. Melt over medium-high heat, then simmer. Cook for 2 minutes while occasionally stirring. In a separate bowl, combine the cornstarch with the remaining 1/4 cup water. While continuously whisking, gradually whisk in the cornstarch mixture to the sauce. Cook for approximately a minute or until thickened.
Toss the tempeh lightly in the remaining half of the sauce before adding it to a medium bowl. Put the tempeh on the rack that has been prepared. Bake for about 15 minutes, or until the sauce is tacky. Add the remaining sauce to the bowl with the tempeh before serving. To coat, toss gently.
Among four bowls, divide the rice. Utilizing a slotted spoon, add the pickled vegetables to the dishes and, if preferred, sprinkle with the liquid. Sprinkle cilantro on top and add the tempeh.
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