Gochujang Tempeh Rice Bowl

• 125 g tempeh, cubed
• 1 tbsp gochujang paste
• 0.5 tbsp maple syrup
• 75 g short-grain rice
• 0.5 cucumber and 1 carrot, sliced and shredded
• 0.5 tbsp sesame seeds

Directions

1. 1Steam the tempeh cubes over simmering water for 8 minutes — this takes away the bitterness before frying.
2. 2Cook the rice in double its volume of water, covered, for 13 minutes, then rest off the heat for 5 minutes.
3. 3Fry the tempeh in 1 tbsp oil over medium-high heat for 6 minutes, until browned, then stir in the gochujang, maple syrup and 3 tbsp water and bubble 2 minutes until sticky.
4. 4Serve the tempeh over the rice with the cucumber and carrot, scattered with sesame seeds.