Korean-Inspired Gochujang Tempeh Stir-Fry with Crispy Millet

Ingredients

• 150 g tempeh, cut into 1-inch cubes
• 1/2 cup millet, uncooked
• 100 g shiitake mushrooms, sliced
• 150 g bok choy, chopped, stems and leaves separated
• 75 g carrots, julienned
• 1 1/2 tbsp gochujang paste, Korean red chili paste
• 1 tbsp tamari, soy sauce alternative
• 1 tsp rice vinegar
• 1/2 tsp maple syrup, vegan sweetener
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tsp sesame oil
• 1 1/4 cups vegetable broth, for millet
• 1 tbsp sesame seeds, white, for garnish
• 2 stalks scallions, sliced thin

Instructions

1. 1

   Bring vegetable broth to boil. Add millet, reduce heat to low, cover, and simmer 18-20 minutes until fluffy and liquid is absorbed.

2. 2

   While millet cooks, pat tempeh cubes dry and pan-fry in 1 tsp sesame oil for 5 minutes per side until golden and crispy. Set aside.