Korean Gochujang Tempeh Rice Bowl

Ingredients

• 2 packages (8 oz each) Tempeh
• 3 tbsp Gochujang Paste
• 2 tbsp Tamari
• 2 tbsp Maple Syrup
• 2 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 2 cups Jasmine Rice
• 1 whole English Cucumber
• 1 cup Shredded Carrots
• 2 cups Baby Spinach
• 1 tbsp Sesame Seeds
• 2 whole Green Onions

Instructions

1. Cook jasmine rice according to package directions.
2. Whisk together gochujang, tamari, maple syrup, 1 tbsp rice vinegar, and garlic to make the glaze.
3. Toss cucumber slices with remaining 1 tbsp rice vinegar and a pinch of salt. Set aside to quick-pickle.
4. Heat sesame oil in a large skillet over medium-high heat. Add tempeh strips and cook 3-4 minutes per side until golden and crispy.
5. Pour the gochujang glaze over the tempeh and toss for 1-2 minutes until sticky and caramelized.
6. Divide rice among four bowls. Top with spinach, glazed tempeh, pickled cucumbers, shredded carrots, green onions, and sesame seeds.