Step 1

Cut the tempeh block in half (or more parts if necessary) and steam or simmer it in water for 15 minutes to improve its taste and to make the tempeh marinate better. Allow it to cool down.

Step 2

Tear the tempeh into small-medium chunks with your hands. You could also cube it, but I prefer the organic shape and it's easier to make too.

Step 3

If you would rather BAKE your tempeh, heat up the oven to 200° C / 390° F and spread the tempeh on a paper-lined baking tray. You may want to coat it in a oil first, but that's not necessary. Bake for about approx. 18 minutes, flipping the pieces to the other side 10 minutes in. It's ready when it's browned in places.

Step 4

If you would rather FRY your tempeh, heat up 2 tablespoons of oil in a small pan. Once the oil is hot, add tempeh chunks and allow it to fry (without stirring) until browned on one side. Once golden-brown on one side, give it a stir and allow it to brown on the other side. Lift it out of the oil with a fork or a slotted spoon and place on a plate lined with a paper towel. Sprinkle with a generous amount of salt and set aside.

Step 5

Mix all the marinade ingredients (starting from Gochujang paste) together in a bowl. Adjust the seasoning to taste, if you want a little less heat, incorporate a bit of vegan yoghurt into the mixture, otherwise, add a tablespoon (or so) of water to loosen the sauce a little.

Step 6

Set 2 tbsp of the marinade aside and coat all the tempeh in the rest. Make sure all the pieces are evenly coated. Set aside for as long as you can (overnight is ideal, but you can also prepare the dish straight away if you need to).

Step 7

Spread the marinated tempeh (save the marinade for brushing on more) on a baking tray and put in a 200° C / 390° F oven for about 10 minutes. Drizzle with extra marinade and serve on top of the cooked rice and with a side of slaw, sprinkled with peanuts and spring onions.

Step 8

Place all the slaw ingredients (apart from the green part of spring onion) in a bowl.

Step 9

Stir seasoned vinegar, toasted sesame oil and salt through it and set aside for at least 20 minutes for the vegetables to soften and take on the vinegar flavour.