Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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 favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Korean-style Tempeh Salad (Vegan/Vegetarian) is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. 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):
- Prepare 250 grams Tempeh (1 package)
- Make ready 1/2 cup onion (chopped)
- Prepare 1/2 cup carrot (chopped)
- Take 1/2 cup asparagus (chopped)
- Take 1/4 cup green onion (chopped)
- Get 1/2 tbsp minced garlic
- Prepare 1/3 cup tofu (optional)
- Take Sauce
- Prepare 4 tbsp soy sauce
- Get 2 tbsp sesame oil
- Take 1 1/2 tbsp sugar
- Get 1 tbsp lemon juice
- Make ready 6 tbsp Veganaise or mayonnaise
- Prepare 1 salt and pepper to taste
- Prepare 2 tbsp red chilli powder or paprika to add spiciness (optional)
- Prepare Garnish
- Make ready 1 sesame seed
- Get 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):
- Dice Tempeh into small cubes.
- Add Tempeh cubes, soy sauce, sesame oil, red chilli powder (optional) into a bowl.
- Chop tofu and add it into the bowl (optional).
- 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).
- Add raw green onion (chopped).
- Mix well.
- Add salt and pepper.
- 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 special food korean-style tempeh salad (vegan/vegetarian) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
