Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Grilled (or not) Korean-Marinated Tempeh
with rice / lettuce / cucumbers / kimchi / pickled radish

Active: 50 Total: 70

The marinade for this Korean-style tempeh is the real star with Asian pear, garlic, and ginger to add flavor.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Rice:
  • Rice, uncooked white or brown - 1 cup
Korean-Marinated Tempeh:
  • Tempeh - 8 oz , 1/2" / 1.3 cm thick strips (sub extra-firm tofu)
  • Water - 1 cup + 1/4 cup
  • Onions, medium - 1/2 , chopped into large pieces
  • Asian pears - 1 , chopped into large pieces (sub a regular pear or apple)
  • Garlic - 3 cloves , peeled
  • Ginger, fresh - 1 inch , peeled
  • Soy sauce, low-sodium - 1/2 cup
  • Brown sugar - 3 Tbsp
  • Mirin - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
Pickled Radish:
  • Radishes - 8 , thinly sliced
  • Water - 1/2 cup
  • Sugar - 2 Tbsp
  • Salt - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Vinegar, white - 1/2 cup
Rice Bowls:
  • Cucumbers - 10 oz , chopped
  • Lettuce, green leaf - 1 head , leaves torn
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Kimchi (opt) - for serving (check the ingredients, some kimchi contains fish)
  • Gochujang (opt) - for serving

Choose Cooking Method

Prep

  1. Tempeh - Slice tempeh into 1/2” / 1.25 cm thick strips. (Can be done up to 5 days ahead)

  2. Steam tempeh - Combine tempeh and first portion of water (for tempeh) in a microwave-safe bowl. Cover with a paper towel. Microwave on high for 5 minutes. Drain off water. Dry tempeh by spinning in a salad spinner or patting very dry with paper towels. (Can be done up to 5 days ahead)

  3. Onions / Asian pear / Garlic / Ginger - Prep as directed. (Can be done up to 5 days ahead)

  4. Make marinade - In the bowl of a blender or food processor combine onions, Asian pear, garlic, ginger, soy sauce, second portion of water (for tempeh), brown sugar, mirin, and toasted sesame oil. (Can be done up to 5 days ahead)

  5. Marinate tempeh - Combine tempeh and marinade. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  6. Make pickles - Slice radishes. Combine water (portion for pickles), sugar, salt, and red pepper flakes in a microwave-safe bowl. Heat for 1 minute and stir until sugar dissolves. Stir in white vinegar. Pour liquids over radishes and refrigerate for at least 20 minutes, but ideally at least a day. (Can be done up to 5 days ahead)

  7. Rice - (Skip if made ahead for Wednesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  8. Cucumbers / Lettuce / Green onions / Kimchi - Prep as directed. (Note: You can tear the lettuce into small pieces to add to rice bowls or leave them whole to use as lettuce cups.)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat up grill to 500F / 260C. Clean grates and brush with some oil. Add tempeh to heated grill. Sear tempeh on both sides, brushing it with remaining marinade as it cooks, until well-seared and heated through, 4 to 6 minutes total.

  2. If rice was made ahead, reheat in the microwave.

  3. Set out rice, cucumbers, lettuce, green onions, kimchi, gochujang, pickled radish, and tempeh. Let everyone assemble their rice bowls at the table. Enjoy!

Prep

  1. Tempeh - Slice tempeh into 1/2” / 1.25 cm thick strips. (Can be done up to 5 days ahead)

  2. Steam tempeh - Combine tempeh and first portion of water (for tempeh) in a microwave-safe bowl. Cover with a paper towel. Microwave on high for 5 minutes. Drain off water. Dry tempeh by spinning in a salad spinner or patting very dry with paper towels. (Can be done up to 5 days ahead)

  3. Onions / Asian pear / Garlic / Ginger - Prep as directed. (Can be done up to 5 days ahead)

  4. Make marinade - In the bowl of a blender or food processor combine onions, Asian pear, garlic, ginger, soy sauce, second portion of water (for tempeh), brown sugar, mirin, and toasted sesame oil. (Can be done up to 5 days ahead)

  5. Marinate tempeh - Combine tempeh and marinade. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  6. Make pickles - Slice radishes. Combine water (portion for pickles), sugar, salt, and red pepper flakes in a microwave-safe bowl. Heat for 1 minute and stir until sugar dissolves. Stir in white vinegar. Pour liquids over radishes and refrigerate for at least 20 minutes, but ideally at least a day. (Can be done up to 5 days ahead)

  7. Rice - (Skip if made ahead for Wednesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  8. Cucumbers / Lettuce / Green onions / Kimchi - Prep as directed. (Note: You can tear the lettuce into small pieces to add to rice bowls or leave them whole to use as lettuce cups.)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat up a grill pan or skillet over medium heat. Brush with some oil and add tempeh. Sear tempeh on both sides, brushing it with some of the remaining marinade towards the end of cooking, until well-seared and heated through, 4 to 6 minutes total. 

  2. If rice was made ahead, reheat in the microwave.

  3. Set out rice, cucumbers, lettuce, green onions, kimchi, gochujang, pickled radish, and tempeh. Let everyone assemble their rice bowls at the table. Enjoy!


Reviews

Ratings


0 reviews