Tempeh bulgogi-style stir-fry with rice

Method

1. Start with the rice. Rinse it in a sieve, then put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
2. Peel and finely grate half the apple into a bowl, then stir in the tamari, gochujang, maple syrup, sesame oil and crushed garlic. Thinly slice the tempeh and stir it into the marinade for at least 10 minutes.
3. Peel and thinly slice the onion and slice the spring onions. Cut the remaining half apple into thin wedges.
4. Heat the olive oil in a large frying pan over a high heat. Cook the onion for 4 minutes until it starts to colour.
5. Add the tempeh with all of its marinade and fry for 6 to 7 minutes, turning now and then, until sticky and dark at the edges. Add the apple wedges for the last 2 minutes.
6. Toast the sesame seeds in a dry pan for 1 to 2 minutes.
7. Fluff the rice and serve the tempeh over it, topped with the spring onions and sesame seeds.

Tip Gochujang varies in heat between brands, so taste a little first. If you cannot find it, harissa with a touch more maple syrup is a rough stand-in.

Photo made with AI.

From Nosha · nosha.app