Gochujang tempeh and broccoli traybake

Method

1. Set the oven to 200°C (180°C fan) and line a large roasting tray with baking paper. Cut the tempeh into 2 cm cubes, cut the broccoli into small florets, and peel the carrots and slice them 5 mm thick on the diagonal.
2. Stir the gochujang, soy sauce, maple syrup and sesame oil together in a large bowl. Add the tempeh, broccoli and carrots and toss with about half the sauce, leaving the rest in the bowl.
3. Spread everything over the tray in a single layer and roast for 12 minutes.
4. While that roasts, rinse the rice in a sieve, then tip it into a small pan with 300 ml of water and a pinch of salt. Bring to the boil, put the lid on, turn the heat to low and cook for 12 minutes, then leave it off the heat with the lid on for 5 minutes.
5. Spoon the rest of the sauce over the tray, turn everything and roast for 8 to 10 minutes more, until the tempeh is dark and sticky at the edges and the carrots are tender. Adding the sauce in two goes stops it burning.
6. Slice the spring onions thinly. Fluff the rice with a fork, spoon it into bowls, add the tempeh and vegetables and finish with the spring onions and sesame seeds.

Tip Add the glaze in two stages, as written. Gochujang has sugar in it, and all of it at once can scorch before the tempeh browns.

Photo made with AI.

From Nosha · nosha.app