Korean Tempeh Salad

Instructions

1. 1

   Crisp the tempeh by baking it in a preheated oven at 200°C for 10 minutes, flipping halfway through.

2. 2

   Prepare the dressing by whisking together the gochujang, rice vinegar, soy sauce, and sesame oil in a bowl.

3. 3

   Chop the green onions, cucumber, and bell pepper into bite-sized pieces.

4. 4

   Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until fragrant and lightly browned.

5. 5

   Add the chopped vegetables and toasted peanuts to the bowl with the dressing and toss to combine.

6. 6

   Add the crispy tempeh to the bowl and toss gently to coat with the dressing.

7. 7

   Sprinkle the toasted sesame seeds on top of the salad and serve immediately.

8. 8

   To serve, place a scoop of the salad onto a bed of crushed ice and garnish with additional sesame seeds and green onions, if desired.