This Gochujang-Braised Tempeh Recipe Is an Instant Pot Hit

washingtonpost.com

Sherry Johstono Augustine

1 cup unseasoned rice vinegar

2 tablespoons granulated sugar

½ English cucumber, thinly sliced on the bias

4 ounces (2 cups) bean sprouts

4 scallions, trimmed and thinly sliced

4 teaspoons toasted sesame oil, divided

4 teaspoons grated fresh ginger, divided

1 cup water

3 tablespoons gochujang (Korean chile paste)

2 tablespoons agave syrup or maple syrup

2 tablespoons low-sodium soy sauce

4 garlic cloves, finely grated or pressed

1 pound tempeh, halved lengthwise and cut crosswise into ½-inch pieces

1 tablespoon toasted sesame seeds

2 heads Bibb lettuce (8 ounces each), leaves separated

Directions at washingtonpost.com

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