A mix of gochujang rice, cabbage, carrots, squash, cucumber, spinach, & BBQ tempeh
Short History: Tempeh are originally from Indonesia, and is made from soy. The natural culturing process of making tempeh binds the soybeans into a cake form. In this particular dish, they are then cut into smaller pieces and roasted with seasoning. Tempeh is especially popular in the island of Java, and it is a staple source of protein for the people there. Because of the special process for making Tempeh, the soybeans retain a lot more of the protein, fiber, and vitamins compared to other ways of preparing soybeans. In addition to those health benefits, with this meal you will also receive vitamins A & C, potassium, and other antioxidants.
Eat at room temperature or mix it all together and warm over medium.
“This was the surprise hit – there’s always at least one! Not usually a temph fan and didn’t know Bibambap before this! YUM!” – Heather St. from Cave Creek
“This was delicious. I was craving more of the BBQ Tempeh. It was delcious, but I wanted more of it.” – Michael Si. from Phoenix