Homemade Taste

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, korean-style tempeh salad (vegan/vegetarian). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mix well so that Tempeh and tofu (optional) can absorb the sauce. Stir fry onion, carrot, asparagus, minced garlic together. Add cooked vegetables into the bowl and mix with Tempeh. Add sugar, lemon juice, and Veganaise (or mayonnaise).

Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Korean-style Tempeh Salad (Vegan/Vegetarian) is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have korean-style tempeh salad (vegan/vegetarian) using 18 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Korean-style Tempeh Salad (Vegan/Vegetarian):

1. Make ready 250 grams Tempeh (1 package)
2. Get 1/2 cup onion (chopped)
3. Get 1/2 cup carrot (chopped)
4. Prepare 1/2 cup asparagus (chopped)
5. Get 1/4 cup green onion (chopped)
6. Make ready 1/2 tbsp minced garlic
7. Take 1/3 cup tofu (optional)
8. Prepare Sauce
9. Make ready 4 tbsp soy sauce
10. Make ready 2 tbsp sesame oil
11. Make ready 1 1/2 tbsp sugar
12. Get 1 tbsp lemon juice
13. Make ready 6 tbsp Veganaise or mayonnaise
14. Prepare 1 salt and pepper to taste
15. Prepare 2 tbsp red chilli powder or paprika to add spiciness (optional)
16. Take Garnish
17. Make ready 1 sesame seed
18. Take 1 parsley flakes

Stir to combine well, making sure that the mayonnaise mixture evenly coats the tempeh. Season lightly with salt and pepper. Place the cubed tempeh in a saucepan of boiling, salted water. I usually toss it in the fridge.

Steps to make Korean-style Tempeh Salad (Vegan/Vegetarian):

1. Dice Tempeh into small cubes.
2. Add Tempeh cubes, soy sauce, sesame oil, red chilli powder (optional) into a bowl.
3. Chop tofu and add it into the bowl (optional).
4. Mix well so that Tempeh and tofu (optional) can absorb the sauce.
5. Stir fry onion, carrot, asparagus, minced garlic together.
6. Add cooked vegetables into the bowl and mix with Tempeh.
7. Add sugar, lemon juice, and Veganaise (or mayonnaise).
8. Add raw green onion (chopped).
9. Mix well.
10. Add salt and pepper.
11. Sprinkle sesame seeds and parsley flakes for garnish (optional).

Place the cubed tempeh in a saucepan of boiling, salted water. I usually toss it in the fridge. In a large bowl, combine the celery, pepper, pickle, scallion and parsley. Prepare all the ingredients for the salad and mix together in a large bowl. To cook the tempeh, heat a medium frying pan to medium heat.

So that’s going to wrap this up with this special food korean-style tempeh salad (vegan/vegetarian) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!