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Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Korean-style Tempeh Salad (Vegan/Vegetarian) is something that I’ve loved my entire life. They are 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 recipe, we must first prepare a few ingredients. 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. Take 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. Make ready Sauce
9. Take 4 tbsp soy sauce
10. Make ready 2 tbsp sesame oil
11. Get 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. Make ready 2 tbsp red chilli powder or paprika to add spiciness (optional)
16. Get Garnish
17. Take 1 sesame seed
18. Get 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. 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’s going to wrap this up for 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 is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!