Tempeh Bulgogi with Mushrooms and Rice

Prep 15 min·Cook 15 min·Total 60 min·4 servings·VEGETARIAN·720 kcal

Tempeh bulgogi with mushrooms, sesame and spring onions next to rice on a blue oval platter

Ingredients

For the marinade

2 garlic cloves
1/2 nashi (or Asian pear)
6 Tbsp soy sauce
1 Tbsp brown sugar
2 Tbsp honey
4 Tbsp rice wine (or mirin)
2 Tbsp toasted sesame oil
2 tsp ground black pepper
4 tsp toasted sesame seeds
2 Tbsp spring onion (finely chopped)

For the bulgogi

250 gr (8.8 oz.) tempeh
200 gr (7 oz.) mushrooms (for example portobello or button mushrooms)
1 onion
1 Tbsp fresh ginger (grated)
2 Tbsp sesame oil

To serve

400 gr (14 oz.) rice (uncooked)
2 spring onions (sliced into rings)
1 Tbsp toasted sesame seeds

Equipment: pot for the rice, fine grater, 2 bowls, large skillet, wooden spoon, knife and cutting board

Instructions

Stir together the marinade

1.Peel the garlic and core the Asian pear. Grate both finely and stir them in a bowl with the soy sauce, brown sugar, honey, rice wine, sesame oil and pepper.
2.Add the toasted sesame seeds and the chopped spring onion and mix everything well.

Marinate the tempeh

1.Cut the tempeh into 1 to 2 cm (1/2 to 3/4 inch) cubes or strips and put them in a second bowl.
2.Pour half of the marinade over the tempeh, mix well and leave it for at least 30 minutes, longer if you like.

Cook the rice

1.Meanwhile, cook the rice according to the package instructions and keep it warm.

Fry the vegetables and tempeh

1.Clean the mushrooms and slice them into strips. Peel the onion and cut it into thin strips.
2.Heat the sesame oil in a large skillet. Fry the onion until golden, then briefly fry the ginger with it.
3.Add the mushrooms and fry until golden brown.
4.Add the marinated tempeh to the skillet, mix everything and fry for 5 to 7 minutes until the tempeh is golden brown and crispy.
5.Pour the remaining marinade into the skillet and simmer for 2 to 3 minutes until the sauce has thickened and coats everything with a glossy glaze.

Serve

1.Arrange the bulgogi with the rice and sprinkle with spring onions and sesame seeds.

Notes

Tip from my kitchen: day-old rice works beautifully, you only need to warm it up briefly. I often marinate the tempeh in the morning, then it is especially flavorful by the evening. Fry it in a large skillet without crowding it, so it turns nice and crispy. If you like it spicier, stir 1 tsp gochujang or chili flakes into the marinade. A quick cucumber salad with rice vinegar and sesame goes well on the side.

Nutrition per serving: 720 kcal · 22 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook