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Gochujang-Glazed Tempeh & Brown Rice Bowls

Ingredients

• ½ cup water, divided
• 5 tablespoons rice vinegar, divided
• 4 tablespoons reduced-sodium tamari, divided
• 4 tablespoons light brown sugar, divided
• 2 cups thinly sliced napa cabbage
• 1 cup thinly sliced radishes
• 1 tablespoon gochujang
• 3 cloves garlic, minced
• 1 teaspoon grated peeled fresh ginger
• 1 tablespoon cornstarch
• 8 ounces tempeh, cut crosswise into 16 pieces
• 2 cups cooked brown rice
• ¼ cup fresh cilantro

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