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

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

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 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 that.

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

Tempeh is a great source of protein, as well as being high in manganese (an essential nutrient responsible for various processes in the body), iron and calcium. 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.

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).

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. This is a great recipe to explore the versatility of tempeh as a substitute for meat in any number of dishes.

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