Korean-style Tempeh Salad (Vegan/Vegetarian)

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites. This time, I will make it a bit tasty. This will be really 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 popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to 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):
  1. Make ready 250 grams Tempeh (1 package)
  2. Take 1⁄2 cup onion (chopped)
  3. Get 1⁄2 cup carrot (chopped)
  4. Get 1⁄2 cup asparagus (chopped)
  5. Take 1⁄4 cup green onion (chopped)
  6. Take 1⁄2 tbsp minced garlic
  7. Get 1⁄3 cup tofu (optional)
  8. Get Sauce
  9. Prepare 4 tbsp soy sauce
  10. Take 2 tbsp sesame oil
  11. Take 1 1⁄2 tbsp sugar
  12. Take 1 tbsp lemon juice
  13. Prepare 6 tbsp Veganaise or mayonnaise
  14. Prepare 1 salt and pepper to taste
  15. Prepare 2 tbsp red chilli powder or paprika to add spiciness (optional)
  16. Prepare Garnish
  17. Get 1 sesame seed
  18. Take 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 it up for this special food korean-style tempeh salad (vegan/vegetarian) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!