Korean-style Tempeh Salad (Vegan/Vegetarian)
Korean-style Tempeh Salad (Vegan/Vegetarian)

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, korean-style tempeh salad (vegan/vegetarian). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I’ve loved my entire life.

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).

To begin with this particular 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 cook it.

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

The fried tempeh can be made ahead. It will keep up to three days in the refrigerator. Meal Plan: POP In a large bowl, combine the cooled tempeh with mayonnaise or vegan mayonnaise, lemon juice, onion, celery, dried parsley, curry powder, and cayenne pepper. Stir to combine well, making sure that the mayonnaise mixture evenly coats the tempeh.

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).

Meal Plan: POP In a large bowl, combine the cooled tempeh with mayonnaise or vegan mayonnaise, lemon juice, onion, celery, dried parsley, curry powder, and cayenne pepper. Stir to combine well, making sure that the mayonnaise mixture evenly coats the tempeh. Season lightly with salt and pepper. 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.

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