this post is sponsored by organic village
If I were to be completely honest, I’m not the biggest fan of tempeh… until now ¯\_(ツ)_/¯. I never knew how to properly season/cook tempeh, and I found the flavour quite strong and bold. So with the incredible range of tempeh from Organic Village Food , I was determined to make something that I would be sure to enjoy. Say hello to this super simple +easy Korean Tempeh Beef! PS- I share the process of this recipe on my IG stories —> click here to watch.
Vegan Korean Tempeh Beef (v)
Makes 3-4 serves
print recipe here
300g tempeh (1 block of Organic Village Chickpea and Linseed Tempeh)
¼ cup soy sauce
2 tbsp agave syrup (or coconut sugar)
½ tbsp sesame oil
2 tsp ground garlic (approx 3 garlic cloves)
¼ tsp ground ginger
¼ tsp gochugaru- Korean chilli flakes (or chilli powder)
¼ tsp ground white pepper
½ stalk spring onion, sliced
Rice (I used a mixture of white + purple)
Sliced Spring onion
Crumble the tempeh with your hands or forks in a bowl until it resembles ground beef. Don’t crumble it too fine though, since the marinade will break it down even more.
Combine all the ingredients for the sauce in another bowl. Pour the marinade over the crumbled tempeh and let sit for 5-10 minutes.
Heat up a pan on medium heat and add a little neutral oil. Cook the tempeh for 5-7 minutes, stirring only occasionally to allow some browning.
Serve on a bowl of rice with sliced spring onions and enjoy!