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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, korean-style tempeh salad (vegan/vegetarian). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I have 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 components. You can cook 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. Get 250 grams Tempeh (1 package)
  2. Make ready 1/2 cup onion (chopped)
  3. Get 1/2 cup carrot (chopped)
  4. Take 1/2 cup asparagus (chopped)
  5. Take 1/4 cup green onion (chopped)
  6. Get 1/2 tbsp minced garlic
  7. Get 1/3 cup tofu (optional)
  8. Take Sauce
  9. Take 4 tbsp soy sauce
  10. Make ready 2 tbsp sesame oil
  11. Take 1 1/2 tbsp sugar
  12. Prepare 1 tbsp lemon juice
  13. Make ready 6 tbsp Veganaise or mayonnaise
  14. Get 1 salt and pepper to taste
  15. Take 2 tbsp red chilli powder or paprika to add spiciness (optional)
  16. Get Garnish
  17. Make ready 1 sesame seed
  18. Make ready 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.

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).

Stir to combine well, making sure that the mayonnaise mixture evenly coats the tempeh. Season lightly with salt and pepper. All the things you love about a taco, in salad form. Crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brin. Place the cubed tempeh in a saucepan of boiling, salted water.

So that is going to wrap this up with this special 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 is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!