Tahini Korean BBQ Tempeh

May 27, 2023May 27, 20230 3

Tasty Tahini Korean BBQ Tempeh recipe for your dinner

by The Chefin Vegan

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

283

Sugar

Fat

16g

Tahini Korean BBQ Tempeh is a vegan twist on Korean BBQ-style meat dishes. Tempeh, a fermented soy product, is marinated in a sauce made with tahini, tamari, agave nectar, and ginger, giving it a rich and savory taste. Cooked on high heat until caramelized, the tempeh absorbs all the flavors and becomes delightfully crispy. This dish is perfect as a protein-packed dinner complemented with a side salad or steamed veggies. It can also be served as a meat substitute for our vegan friends, making every meal delicious and nutritious.

Instructions

1.	Slice the tempeh into 1/2-inch pieces and set them aside.
2.	In a small mixing bowl, whisk together tahini, tamari, agave nectar, ginger, and water until fully combined.
3.	In a large skillet, heat coconut oil over medium-high heat.
4.	Add tempeh slices to the pan and cook for 3-4 minutes on each side.
5.	Reduce the heat to medium-low and pour the tahini mixture over the tempeh.
6.	Cook for another 2-3 minutes on each side until the tempeh is fully coated with the sauce and caramelized a bit.

PROS

This recipe is vegan and gluten-free.
Tahini adds lots of creamy flavor to the dish, while the agave nectar balances the saltiness of tamari in the marinade.
Additionally, a great source of protein.

CONS

Tempeh can be an acquired taste and is not very easy to find in some areas.
The recipe may also contain a relatively high amount of sodium from tamari, which is a salty sauce.

HEALTH & BENEFITS

Tempeh is a great source of protein that has been linked to maintaining a healthy metabolism and reducing the risk of heart disease.
Additionally, ginger in the recipe has anti-inflammatory properties that may relieve pain and swelling in the body.

	1 tablespoon coconut oil
	1 package tempeh
	2 tablespoons tahini
	3 tablespoons tamari
	2 tablespoons agave nectar
	2 teaspoons ground ginger
	1/2 cup water