Best Comfort Food

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare 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 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 well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Korean-style Tempeh Salad (Vegan/Vegetarian) is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. 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. Take 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. Get 1/4 cup green onion (chopped)
6. Make ready 1/2 tbsp minced garlic
7. Get 1/3 cup tofu (optional)
8. Take Sauce
9. Prepare 4 tbsp soy sauce
10. Get 2 tbsp sesame oil
11. Get 1 1/2 tbsp sugar
12. Get 1 tbsp lemon juice
13. Get 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. Get Garnish
17. Prepare 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. 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 is going to wrap this up with 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 is gonna be interesting food at 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!