200g tempeh, cut into slices
1 tbsp sesame oil
1 1/2 tbsp gochujang (Korean chili paste)
3/4 tbsp brown sugar
1/2 tbsp soy sauce
1/2 tsp finely minced garlic
1/2 tsp gochugaru (Korean chili flakes)
Cheddar cheese/Quickmelt, to taste
Sesame seeds, for garnish
Chopped spring onions, for garnish
INSTRUCTIONS FOR TEMPEH WITH TTEOKBOKKI SAUCE
Lay the tempeh into a small oven-safe dish.
Spread sesame oil over the tempeh.
In a bowl, mix the gochujang, sugar, soy sauce, garlic, and chili flakes until combined. If you find that the sugar hasn’t dissolved, add a splash of hot water to thin it out.
Cover the tempeh with the tteokbokki sauce.
Cover with as many slices of cheese as you like.
Put in a toaster oven for 350F for 10-15 minutes or until the cheese has melted.
Top with sesame seeds and spring onions. is a great protein source for 200g tempeh, cut into slices
1 tbsp sesame oil
1 1/2 tbsp gochujang (Korean chili paste)
3/4 tbsp brown sugar
1/2 tbsp soy sauce
1/2 tsp finely minced garlic
1/2 tsp gochugaru (Korean chili flakes)
Cheddar cheese/Quickmelt, to taste
Sesame seeds, for garnish
Chopped spring onions, for garnish
INSTRUCTIONS FOR TEMPEH WITH TTEOKBOKKI SAUCE
Lay the tempeh into a small oven-safe dish.
Spread sesame oil over the tempeh.
In a bowl, mix the gochujang, sugar, soy sauce, garlic, and chili flakes until combined. If you find that the sugar hasn’t dissolved, add a splash of hot water to thin it out.
Cover the tempeh with the tteokbokki sauce.
Cover with as many slices of cheese as you like.
Put in a toaster oven for 350F for 10-15 minutes or until the cheese has melted.
Top with sesame seeds and spring onions. 200g tempeh, cut into slices
1 tbsp sesame oil
1 1/2 tbsp gochujang (Korean chili paste)
3/4 tbsp brown sugar
1/2 tbsp soy sauce
1/2 tsp finely minced garlic
1/2 tsp gochugaru (Korean chili flakes)
Cheddar cheese/Quickmelt, to taste
Sesame seeds, for garnish
Chopped spring onions, for garnish
INSTRUCTIONS FOR TEMPEH WITH TTEOKBOKKI SAUCE
Lay the tempeh into a small oven-safe dish.
Spread sesame oil over the tempeh.
In a bowl, mix the gochujang, sugar, soy sauce, garlic, and chili flakes until combined. If you find that the sugar hasn’t dissolved, add a splash of hot water to thin it out.
Cover the tempeh with the tteokbokki sauce.
Cover with as many slices of cheese as you like.
Put in a toaster oven for 350F for 10-15 minutes or until the cheese has melted.
Top with sesame seeds and spring onions.200g tempeh, cut into slices
1 tbsp sesame oil
1 1/2 tbsp gochujang (Korean chili paste)
3/4 tbsp brown sugar
1/2 tbsp soy sauce
1/2 tsp finely minced garlic
1/2 tsp gochugaru (Korean chili flakes)
Cheddar cheese/Quickmelt, to taste
Sesame seeds, for garnish
Chopped spring onions, for garnish
INSTRUCTIONS FOR TEMPEH WITH TTEOKBOKKI SAUCE
Lay the tempeh into a small oven-safe dish.
Spread sesame oil over the tempeh.
In a bowl, mix the gochujang, sugar, soy sauce, garlic, and chili flakes until combined. If you find that the sugar hasn’t dissolved, add a splash of hot water to thin it out.
Cover the tempeh with the tteokbokki sauce.
Cover with as many slices of cheese as you like.
Put in a toaster oven for 350F for 10-15 minutes or until the cheese has melted.
Top with sesame seeds and spring onions.Diets. It’s a fermented soybean product, so it’s often likened to tofu. But tempeh is very different; it has a bite to it, and it has a tangy, nutty taste. It’s incredibly versatile, and the proof is in this tempeh with tteokbokki sauce recipe.
One of the great things about tempeh is that it absorbs a lot of the flavors you use it with. So here, it acts as a canvas to a cheesy, 200g tempeh, cut into slices
1 tbsp sesame oil
1 1/2 tbsp gochujang (Korean chili paste)
3/4 tbsp brown sugar
1/2 tbsp soy sauce
1/2 tsp finely minced garlic
1/2 tsp gochugaru (Korean chili flakes)
Cheddar cheese/Quickmelt, to taste
Sesame seeds, for garnish
Chopped spring onions, for garnish
INSTRUCTIONS FOR TEMPEH WITH TTEOKBOKKI SAUCE
Lay the tempeh into a small oven-safe dish.
Spread sesame oil over the tempeh.
In a bowl, mix the gochujang, sugar, soy sauce, garlic, and chili flakes until combined. If you find that the sugar hasn’t dissolved, add a splash of hot water to thin it out.
Cover the tempeh with the tteokbokki sauce.
Cover with as many slices of cheese as you like.
Put in a toaster oven for 350F for 10-15 minutes or until the cheese has melted.
Top with sesame seeds and spring onions. sauce. Tempeh is also very easy to work with as an ingredient. Case in point: in this tempeh with tteokbokki sauce recipe, we cook it only using a toaster oven!
Tempeh with Tteokbokki Sauce Recipe
200g tempeh, cut into slices
1 tbsp sesame oil
1 1/2 tbsp gochujang (Korean chili paste)
3/4 tbsp brown sugar
1/2 tbsp soy sauce
1/2 tsp finely minced garlic
1/2 tsp gochugaru (Korean chili flakes)
Cheddar cheese/Quickmelt, to taste
Sesame seeds, for garnish
Chopped spring onions, for garnish
INSTRUCTIONS FOR TEMPEH WITH TTEOKBOKKI SAUCE
Lay the tempeh into a small oven-safe dish.
Spread sesame oil over the tempeh.
In a bowl, mix the gochujang, sugar, soy sauce, garlic, and chili flakes until combined. If you find that the sugar hasn’t dissolved, add a splash of hot water to thin it out.
Cover the tempeh with the tteokbokki sauce.
Cover with as many slices of cheese as you like.
Put in a toaster oven for 350F for 10-15 minutes or until the cheese has melted.
Top with sesame seeds and spring onions.
