Korean Baked Tempeh

Korean food is one of my great loves. This recipe for Korean baked Tempeh lets me have the great Korean flavors without all the calories and meat free. These can be used in wraps, salads or use them for meat substitutes in bibimbap or Buddha bowls.

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Korean Baked Tempeh

Course Main Course, Vegan
Cuisine Korean
Keyword Korean, tempeh, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 193kcal


  • 8 ounce tempeh

Tempeh Marinade

  • 2 tablespoons korean chili paste Gochujang
  • 1 tablespoons sesame oil
  • 3 tablespoons rice syrup can sub brown sugar or agave nectar or honey
  • 1 ½ tablespoons soy sauce or GF alternative
  • 1 teaspoon rice wine vinegar


  • Simmer the block of tempeh in a medium pot, with 2 inches of boiling water for 6-8 minutes to remove bitterness.
  • Whisk marinade ingredients together in a small bowl, and at the same time whisk Seoul Sauce ingredients together in another separate small bowl.
  • Remove tempeh from water carefully and pat dry. Cut in half, then cut in half to make thin pieces. Cut into squares, then triangles or strips. Dip each piece in the marinade and place on a parchment– lined sheet-pan, spooning any remaining marinade over top, and bake for 10-15 minutes at 400 F, or until crispy.


Chili garlic paste or sriracha sauce can be substituted for Gochujang but will have a very different flavor. 


Calories: 193kcal | Carbohydrates: 18g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Sodium: 385mg | Potassium: 311mg | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg

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