Korean Barbecue Sliders (with tempeh & lettuce)


  • 1 1/2 cups tempeh (we used one (8 oz.) pkg.)
  • 1/2 cup plus 1 tsp. low-sodium tamari
  • 1/4 cup light brown sugar
  • 3 garlic cloves, finely chopped
  • 1 Tbsp. sambal oelek
  • 1 Tbsp. finely chopped fresh ginger
  • 1 Tbsp. plus 2 tsp. rice vinegar
  • 2 tsp. toasted sesame oil
  • 1 Tbsp. plus 2 tsp. rice vinegar
  • 2 tsp. toasted sesame oil
  • 1 Tbsp. cornstarch
  • 1 tsp. toasted sesame seeds
  • 1 tsp. granulated sugar
  • 8 small buns, such as whole wheat rolls or slider buns
  • 1 cup romaine lettuce, shredded
  • 1/2 cup radishes, thinly sliced


  1. Place the tofu in a small frying pan, pouring enough water in to cover the tempeh. Set the pan over medium heat and wait for it to come to a simmer. Put a lid on the pan and let it cook for 10 minutes. Take the lid off, drain the water and let the tempeh cool. Cut the tempeh in half horizontally so you now have 2 pieces. Cut each slice into 4 pieces so you have 8 “burgers”. Put the slices in a shallow dish that’s just big enough to fit them all in a single layer.
  2. Take a small saucepan out and pour the 1/2 cup of tamari, brown sugar, garlic, sambal oelek, ginger, 1 tablespoon of rice vinegar and 1 teaspoon of sesame oil into it, stirring to combine. Set the saucepan over high heat and wait for the sauce to come to a boil.
  3. While waiting for the sauce to come to a boil, take a small bowl out and stir the cornstarch and a tablespoon of water in it until the mixture is smooth. Once the sauce is boiling, stir the cornstarch mixture in and let the barbecue sauce cook for a minute or until it’s thickened.
  4. Pour the barbecue sauce immediately over the tempeh (we poured half of the sauce over the tempeh, flipped the tempeh over and finished pouring the rest of the sauce over the tempeh). You can let the tempeh marinate at room temperature for 30 minutes or stick the tempeh in the fridge to marinate for up to 24 hours.
  5. Get your grill preheated to high (we preheated a skillet over medium-high heat). In a small bowl, stir together the 2 teaspoons of rice vinegar, teaspoon of tamari, teaspoon of sesame oil, toasted sesame seeds and granulated sugar until combined. Set the bowl off to the side for now.
  6. Place the tempeh on the grill, cooking it until it’s hot and crispy, flipping once during the cooking. Place 1 piece of tempeh on each bun.
  7. Take a small mixing bowl out and add the lettuce and radishes to it. Pour the sauce you made in step 5 over the lettuce and radishes, tossing to coat. Top the tempeh with the lettuce mixture and eat right away.


The tempeh has some good flavor to it but we think if we fix this again we’re going to add something extra to the slider. Once that sauce coated the lettuce and radish slices, it just turned them soft. So next time we’ll add something crunchy to the slider or at least toast the buns.

We got this recipe from “DK Vegan in the House”.

We weren’t paid in any form to promote “DK Vegan in the House”.

Take care everybody !

3 thoughts on “Korean Barbecue Sliders (with tempeh & lettuce)

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