Korean-style Tempeh Salad (Vegan/Vegetarian)

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I have loved my whole life. They’re fine and they look fantastic.

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 get started with this particular recipe, we have to prepare a few ingredients. 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. Get 1⁄2 cup onion (chopped)
  3. Get 1⁄2 cup carrot (chopped)
  4. Prepare 1⁄2 cup asparagus (chopped)
  5. Take 1⁄4 cup green onion (chopped)
  6. Prepare 1⁄2 tbsp minced garlic
  7. Get 1⁄3 cup tofu (optional)
  8. Prepare Sauce
  9. Prepare 4 tbsp soy sauce
  10. Make ready 2 tbsp sesame oil
  11. Prepare 1 1⁄2 tbsp sugar
  12. Take 1 tbsp lemon juice
  13. Take 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. Take Garnish
  17. Prepare 1 sesame seed
  18. Prepare 1 parsley flakes

Stir to combine well, making sure that the mayonnaise mixture evenly coats the tempeh. Season lightly with salt and pepper. 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.

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).

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. 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.

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