Homemade Taste

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites. This time, I will make it a 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 recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I have loved my entire life.

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

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).

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 it up with this exceptional food korean-style tempeh salad (vegan/vegetarian) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!