Name: Gochujang Tempeh with Kimchi Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz tempeh; 1 tbsp cooked brown rice; 0.5 cup kimchi; 1 large egg; 0.25 cup shelled edamame; 0.5 tbsp gochujang; 1 tbsp tamari; 0.25 tsp sesame oil; 1 tsp rice vinegar; 1 clove garlic; 1 stalk green onion; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Gochujang Tempeh with Kimchi Fried Rice

Sautéed tempeh glazed in a spicy gochujang sauce served over kimchi-infused fried rice for a savory meal with a satisfyingly crisp texture.

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NUTRITION

Protein

31.4g

Fat

18.4g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

3 oz tempeh

1 tbsp cooked brown rice

0.5 cup kimchi

1 large egg

0.25 cup shelled edamame

0.5 tbsp gochujang

1 tbsp tamari

0.25 tsp sesame oil

1 tsp rice vinegar

1 clove garlic

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Slice tempeh into bite-sized cubes.
2
In a small bowl, whisk gochujang, tamari, and rice vinegar to create the glaze.
3
Heat half the sesame oil in a non-stick skillet over medium-high heat.
4
Add tempeh cubes and sauté until golden brown and crispy on all sides.
5
Pour the gochujang glaze over the tempeh, tossing to coat until sticky, then remove from pan.
6
In the same pan, add the remaining sesame oil and minced garlic.
7
Stir in the kimchi, cooked brown rice, and edamame, frying for 3-4 minutes.
8
Push rice to the side, crack the egg into the pan, scramble until set, then mix with the rice.
9
Season with sea salt and black pepper.
10
Serve the glazed tempeh over the kimchi fried rice and garnish with sliced green onions.