1. Place tempeh in a resealable plastic bag set in a shallow dish. For marinade, in a blender combine next 11 ingredients (through sesame oil). Cover and blend until smooth.

2. Pour marinade over tempeh. Seal bag; turn to coat tempeh. Marinate in refrigerator 2 to 4 hours, turning bag once. Drain tempeh, reserving marinade.

3. In a 12-inch skillet heat vegetable oil over medium. Add tempeh; cook 8 to 12 minutes or until lightly browned, turning once.

4. Meanwhile, for sauce, in a small saucepan heat reserved marinade over medium, adding enough water to reach desired consistency.

5. Serve tempeh with rice and, if desired, kimchi. Drizzle with sauce and sprinkle with sesame seeds and additional green onions.

*Tip

Gochujang paste is a Korean red chile condiment made of chiles, rice, fermented soybeans, and salt. Look for it in the Asian section of the supermarket.