Homemade Taste

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, korean-style tempeh salad (vegan/vegetarian). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really 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 favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I’ve loved my whole life. They are nice and they look wonderful.

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

Stir to combine well, making sure that the mayonnaise mixture evenly coats the tempeh. Season lightly with salt and pepper. 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.

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).

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. Here, tempeh is transformed into a healthy vegetarian and vegan version of a Chinese restaurant favorite - sweet and sour tempeh. Tempeh simmers with pineapples and peppers in an easy homemade sauce of tangy vinegar and sugar. This is a great recipe to explore the versatility of tempeh as a substitute for meat in any number of dishes.

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