Korean Style Tempeh Chilli Bowls

    15m prep time
    30m total time
    Easy level
    13 ingredients

This Korean-style Tempeh Chilli Bowl is packed full of flavour and a twist on two of our most popular dishes Donburi and Sticky Gochujang Chicken. The process of cooking tempeh is a simple one and is a great way of adding another delicious protein into a meat-free meal. We urge you to give this one a go. Kale is very interchangeable with just about any veg, especially different varieties of cabbage.

Method

Based on 4 servings, adjust as needed.

Step 1

To make the sauce, combine the gochujang paste, ginger and garlic paste, honey, tomato puree and soy sauce in a small saucepan. Add a splash of water to loosen to the consistency of double cream and bring to a very low simmer on a low heat. If you're cooking rice from scratch, get this on now.

Step 2

Coarsely crumble the tempeh with your hands to small bite-size pieces. Grate the courgette on the course side of the grater and finely slice the spring onions. Place a large wok or frying pan on a high heat and add the oil. Once hot, add the tempeh and fry for 5 minutes, until golden. Tempeh has a tendency to stick so a non-stick pan is advised. Use a wooden spoon to break up any larger pieces as you would if working with minced meat..

Step 3

Next, add the grated courgette, sliced spring onions and the kale to the fried tempeh along with 2/3rds of the sauce you simmered earlier. Coat the ingredients well and heat through before adding a splash of water to create some steam. Cook for 3-4 minutes until the sauce has thickened and the kale is tender. Heat the rice according to the packet instructions if using shop-bought rice.

Step 4

To serve, divide the rice between the bowls, spoon on the tempeh mixture and enjoy with some spicy kimchi and crispy fried onions (if using) and the remaining reduced sauce.
  • Ingredients
  • Based on 4 servings
  • 200g Kale 1 x Sainsbury's Kale 200g
  • 2 tbsp Tomato Puree 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 2 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 100g Spring Onions, sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 4 tbsp Crispy Fried Onions 1 x Top Taste Crispy Onions 100g
  • 4 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
  • 4 tbsp Gochujang Paste 1 x Sun Hee Gochujang Sun Dried Red Chilli Paste 170g
  • 2 tbsp Honey 1 x Sainsbury's Runny Honey 340g
  • 1.5 tbsp Ginger and Garlic Paste 1 x KTC Minced Garlic & Ginger Paste 210g
  • 2 Cooked Rice 2 x Ben's Original Classic Basmati Microwave Rice 220g
  • 4 tbsp Kimchi 1 x Vadasz Raw Kimchi 400g
  • 2 Courgette , grated 2 x Sainsbury's Courgettes Loose
  • 400g Tempeh, courses crumbled with your hands 2 x Tiba Tempeh Original Block 200g
Shop this recipe
Products and prices from