Gochujang Glazed Tempeh Brown Rice Bowls
Ingredients
- ½ cup water, divided
- 5 tablespoons rice vinegar, divided
- 4 tablespoons reduced-sodium tamari, divided
- 4 tablespoons light brown sugar, divided
- 2 cups thinly sliced napa cabbage
- 1 cup thinly sliced radishes
- 1 tablespoon gochujang
- 3 cloves garlic, minced
- 1 teaspoon grated peeled fresh ginger
- 1 tablespoon cornstarch
- 8 ounces tempeh, cut crosswise into 16 pieces
- 2 cups cooked brown rice
- ¼ cup fresh cilantro
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