Go Back
–+ servings
Korean BBQ Tempeh with Citrus Salad

Savor Korean BBQ Tempeh with Citrus Salad in 30 Minutes

Delight in Korean BBQ Tempeh with Citrus Salad, a quick vegan dish bursting with flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Korean
Calories: 441
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Citrus Salad
  • 1 cup Citrus (navel and blood oranges) or substitute with pink grapefruit or tangerines
  • 3 Scallions, sliced Provides a mild onion flavor and crunch
  • 1/4 cup Cilantro, chopped Can be replaced with parsley
  • 1/2 lime Lime Juice Contributes acidity and brightness
  • 1/2 tsp Honey or Maple Syrup Use maple syrup for a vegan option
  • Pinch Salt Adjust to taste
For the BBQ Sauce
  • 1/4 cup Low Sodium Soy Sauce Provides a savory umami foundation
  • 2 tbsp Tomato Paste Adds depth and richness
  • 1 tbsp Gochujang Korean chili paste
  • 1 tbsp Brown Sugar Balances the sauce with sweetness
  • 1 inch Fresh Ginger, grated Adds warmth and spiciness
  • 2 cloves Garlic, minced Imparts strong aromatic flavor
  • 1 tsp Toasted Sesame Oil Adds nuttiness to the sauce
For the Tempeh
  • 8 oz Tempeh, sliced Main protein source
  • 2 tbsp Avocado Oil Used for frying
For Serving
  • Cooked Short-Grain Rice Serves as the base for the dish

Equipment

  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Begin by dicing your choice of citrus fruits into bite-sized pieces and combine with scallions and cilantro. Squeeze lime juice, add honey or maple syrup, and a pinch of salt. Mix well and set aside.
  2. In a separate bowl, whisk together soy sauce, tomato paste, gochujang, brown sugar, grated ginger, minced garlic, and sesame oil until smooth. Set aside.
  3. Heat avocado oil in a skillet over medium-high heat. Fry tempeh for 2-3 minutes per side until golden brown and crispy.
  4. Break tempeh into crumbles in the skillet and pour the BBQ sauce over, stirring to coat. Cook for a few more minutes on low heat until the sauce thickens.
  5. Plate warm rice as the base, top with BBQ tempeh crumbles and add a scoop of citrus salad on top for a delightful meal.

Nutrition

Serving: 1servingCalories: 441kcalCarbohydrates: 60gProtein: 20gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 800mgPotassium: 500mgFiber: 10gSugar: 8gVitamin A: 5IUVitamin C: 60mgCalcium: 8mgIron: 15mg

Notes

Adjust the BBQ sauce to taste; use warm oil for crispy tempeh. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!