Ingredients
- 2 blocks of tempeh (about 400 grams)
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 4 green onion sprigs, chopped
- 4 garlic cloves, minced
- 3/4 cup fresh basil, chopped
- 2 cups rice, steamed/cooked
Sauce
- 2 tablespoons miso paste
- 1 tablespoons gochujang
- 4 tablespoons tamari or soy sauce
- 3 tablespoons maple syrup
- 4 tablespoons water
Instructions
- Soak the tempeh in boiling hot water for 10 minutes (you cannot skip this step if you want this recipe to taste good).
- Drain and rinse the tempeh twice, then crumble into pieces.
- Heat the vegetable oil in a skillet over medium heat, and add in the crumbled tempeh and salt.
- Stir until the tempeh starts to brown evenly.
- Once the tempeh is browned, add in the garlic, onion, and basil. Stir until it’s evenly combined.
- Mix all the sauce ingredients in a small bowl, then add to the skillet and stir. Simmer for about 5 minutes.
- Serve with rice and enjoy!
