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Korean Tempeh Steaks [Vegan]
Ingredients
  • 8 ounces tempeh, cut into 1 cm thick pieces
  • 2 tablespoons fermented soy bean (doenjang) paste (can be subbed with miso)
  • 2 tablespoons tomato ketchup
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chilli flakes
  • ¼ teaspoon black pepper
  • 1 tablespoon rapeseed oil
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