“Bulgogi” Tempeh with Sautéed Onions Recipe

Serves 2 people
Ingredients
8 oz. package tempeh, sliced into thin pieces
2 TB tamari (gluten-free soy sauce)
2 tsp toasted sesame seed oil
1 TB agave nectar (or honey)
1 TB mirin
1/2 onion, sliced thinly
1 clove garlic, minced
salt and pepper

1. Stir together tamari, toasted sesame oil, agave nectar, mirin, and 1/4 tsp black pepper. Reserve about 1 TB of the marinade. Set aside for later use. Place the tempeh on a plate. Pour rest of the marinade over the tempeh. Make sure the marinade has coated every piece by rotating/turning each piece. Refrigerate and allow the tempeh slices to marinate for 30 minutes – 1 hour.
2. Heat a pan over medium heat. Add about a tablespoon of oil into the pan. Add the tempeh slices to the pan. Do NOT discard the marinade left (if any) on the plate. LOWER the heat. Allow them to lightly brown. It should take about 3-4 minutes on each side. Remove from pan and place it back on to the plate. Set aside.
3. In the same pan (wipe it out with a paper towel if necessary), add just enough oil to coat the bottom of the pan. Add the minced garlic and heat over medium heat. Once the garlic becomes fragrant, add onion slices and sauté until they just start to soften. Add a pinch of salt. Don’t wait until they become translucent. You still want a little bit of bite to them. Pour about 2 tsp of reserved marinade from step 1 to the onion slices. Stir until the sauce is absorbed.
4. Add the tempeh along with the marinade left over on the plate back into the pan. Pour rest of the reserved sauce to the pan and stir gently. Allow the mixture to heat through. Serve with steamed veggies and/or kimchi over steamed rice.

source :

http://chowdivine.com/bulgogi-tempeh-with-sauteed-onions/

related :

https://vegan8korean.wordpress.com/2010/11/16/tempeh-bulgogi/