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Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, korean-style tempeh salad (vegan/vegetarian). It is one of my favorites. For mine, I am going to make it a bit unique. 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 current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook 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. Get 250 grams Tempeh (1 package)
2. Take 1/2 cup onion (chopped)
3. Prepare 1/2 cup carrot (chopped)
4. Prepare 1/2 cup asparagus (chopped)
5. Make ready 1/4 cup green onion (chopped)
6. Prepare 1/2 tbsp minced garlic
7. Take 1/3 cup tofu (optional)
8. Get Sauce
9. Get 4 tbsp soy sauce
10. Make ready 2 tbsp sesame oil
11. Prepare 1 1/2 tbsp sugar
12. Get 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. Get Garnish
17. Get 1 sesame seed
18. 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):

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).

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 it up with this exceptional 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 more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!