Humble TVP is turned into a sweet and fiery Korean inspired "meat" that can be served over rice, tossed with rice noodles, or on a bun like a sloppy joe.
In a medium-sized bowl with a lid, combine coconut aminos, water and TVP. Cover, and allow the TVP to absorb the water; about 10 minutes.
In a liquid measuring cup, whisk together all of the sauce ingredients except for the water. Once fully incorporated, add just enough water, about ¼ cup, until you have 1 cup of sauce.
When the TVP is hydrated, turn a nonstick or well-seasoned cast iron pan to medium-high heat. Once heated, add the sesame oil and onions and saute for a couple of minutes just until the onions start to soften. Fluff the TVP with a fork, and then add it to the pan . Cook, stirring occasionally, until the TVP is starting to get golden, and the texture slightly chewy.
Pour in ½ to ¾ of the “Bul Sauce", and stir to combine. Continue cooking on medium to medium-low heat until the sauce is reduced, and just starting to caramelize. Add more sauce to your liking, but just reserve a bit of sauce for serving.
Fill a bowl with noodles or rice. Top with a generous serving of the Spicy Korean TVP, Sesame Garlic Asparagus, and pickles. Finish the bowl off with fresh cilantro, green onion, peanuts, sesame seeds, and a drizzle of coconut milk.
*If you don't have TVP, or don't want to use TVP, then you could definitely make the same dish using tofu. Follow the cooking directions for the "teriyaki tofu" from THIS RECIPE, but use the "Bul Sauce" instead of teriyaki.