10 Comments
Mar 15Liked by Lukas Volger

thank you so much for both of these recipes, lukas. i''m really excited to make/bake both of them.

the best tempeh can be found from a boston small company: BOStempeh.com. i order a bunch online and keep the packages in my freezer. i love it. heading over to defrost some right now.

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Oh thank you, Jude! I will check it out!

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my pleasure, lukas.

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Mar 20Liked by Lukas Volger

made it today, lukas. loved the way the pineapple juice carried the thicker pastes. next time i thought i might saute some small pineapple cubes before adding the sauce to bring more pineapple flavor to the dish. really loved it. thanks again.

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I'm delighted to hear! I have actually done this with pineapple chunks and it's GREAT! But I left them out here just to keep the method as simple as possible. Please let me know how it goes for you....

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holy cow, lukas. the pineapple chunks elevated this dish to perfection! i sauteed them in a bit of olive oil, then dumped the leftovers into the pan and heated briefly. devoured!

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We made it last night and it was delicious! Love the sauce and will make it again and try it with tofu!

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So glad you enjoyed!!

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What is the least amount of gochugang you could use in this recipe to still get its influence but not overwhelmed with the heat or is it just start small and taste? Thanks.

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You should be totally fine cutting it in half.

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