Spicy Korean Tempeh Stir-Fry

Spicy Korean Tempeh Stir-Fry
Chef Brainy
What Started it all:
Tempeh, Zucchini, honey, instant pot

Get ready for a flavor explosion with this bold, savory, and slightly sweet masterpiece that will transport your taste buds to the streets of Seoul. Easy to make using the Instant Pot, perfect for a quick weeknight dinner or a weekend lunch.


  • 1 block of tempeh, crumbled
  • 2 medium zucchinis, sliced
  • 2 tbsp of honey
  • 2 tbsp of Gochujang (Korean chili paste)
  • 1 tsp of ground ginger
  • 1 tsp of garlic, minced
  • 1/4 cup of soy sauce
  • 1/4 cup of Korean chili flakes (gochugaru)
  • 2 tbsp of sesame oil
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish


  1. Instant Pot Magic: Press the "Saute" button on the Instant Pot and heat the sesame oil. Add the crumbled tempeh and cook until golden brown, about 5 minutes. Remove the tempeh from the pot and set aside.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute, until fragrant.
  3. Add the sliced zucchinis to the pot. Cook for 3-4 minutes, until they start to soften.
  4. In a small bowl, whisk together the honey, Gochujang, soy sauce, and Korean chili flakes. Pour the sauce into the pot and stir to combine.
  5. Add the cooked tempeh back into the pot. Stir to coat with the sauce.
  6. Close the lid of the Instant Pot and set the valve to "Sealing". Press the "Manual" or "Pressure Cook" button and set the cooking time to 5 minutes at high pressure.
  7. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
  8. Open the lid and stir in the cooked tempeh and zucchinis. Season with salt and pepper to taste.
  9. Garnish with fresh cilantro leaves and serve immediately.

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