Korean Tempeh

Tonight I made this super tasty Korean style dish, based on a recipe of @lazycatkitchen

I altered it slightly to my own taste, but honestly, all the credits go to her! I made a quick, wok version out of it, but you should definitely look at her version as well to see how you prefer it!

Ingredients:

• 250 gram tempeh • 100 gram mushrooms • 150 gram kimchi • 4 tbsp Korean fermented chilli paste • 2 tbsp soy sauce • 2 tbsp maple syrup or sugar • 2 tsp rice wine vinegar • 2 tsp sesame oil • 1 garlic clove • 1 tsp grated ginger • splash of water • 1 large onion •

1. Cut your tempeh into small pieces and cut your onion into slices.

2. Mix the sauce ingredients and grate the garlic and ginger into it.

3. Start with a super hot pan and fry the onions. Add the tempeh until it starts to get golden. Now you can add the mushrooms.

4. When everything is pretty much cooked, add the kimchi and stir well.

5. Add the sauce mixture with a splash of water (I just used a little bit to get all the sauce out of the bowl). Give it some quick stirs on full heat and then lower the heat to medium and simmer for a few minutes.

Garnish with spring onion or as @lazycatkitchen does, with some peanuts.

Pair with white rice and enjoy!