Homemade Taste

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, korean-style tempeh salad (vegan/vegetarian). It is one of my favorites food recipes. This time, I am going to 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 popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Korean-style Tempeh Salad (Vegan/Vegetarian) is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have korean-style tempeh salad (vegan/vegetarian) using 18 ingredients and 11 steps. Here is how you can achieve that.

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

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

Stir to combine well, making sure that the mayonnaise mixture evenly coats the tempeh. Season lightly with salt and pepper. Tempeh has an almost meaty texture and a strong flavor. The fried tempeh can be made ahead.

Instructions 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).

Tempeh has an almost meaty texture and a strong flavor. The fried tempeh can be made ahead. It will keep up to three days in the refrigerator. Add all the marinade ingredients to a blender and blend until smooth. Transfer the marinade to a large mixing bowl.

So that’s going to wrap this up with this exceptional food korean-style tempeh salad (vegan/vegetarian) recipe. Thanks so much for your time. 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 save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!