1. Korean Black Beans
In a large skillet heat the sesame oil. Once heated, combine the black beans, adobo sauce, gochujang and cumin. Cook on medium heat for 10 minutes. Using the back of a fork, mash about half of the beans while still leaving texture.
2. Sesame Tempeh
In a medium bowl, combine the soy sauce, liquid aminos, gochujang, sesame oil and garlic powder. Cut the tempeh into medium strips and let it marinade in the mixture for 1-2 hours. In a large skillet, melt the coconut oil and cook the tempeh for 2-3 minutes on each side.
In a large skillet crumble the drained tofu into the heated sesame oil. Cook on medium high for 10-12 minutes or until it starts to brown. In a small bowl, combine the remaining ingredients. Mix together and pour on the tofu stirring quickly to combine. Cook for an additional 5 minutes on low heat.
4. Add your toppings (we chose corn and potatoes) and serve over rice!