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.

Ingredients you know and a taste you'll love. 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.

Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Korean-style Tempeh Salad (Vegan/Vegetarian) is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have korean-style tempeh salad (vegan/vegetarian) using 18 ingredients and 11 steps. Here is how you can achieve it.

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The ingredients needed to make Korean-style Tempeh Salad (Vegan/Vegetarian):
  1. Take 250 grams Tempeh (1 package)
  2. Get 1⁄2 cup onion (chopped)
  3. Make ready 1⁄2 cup carrot (chopped)
  4. Get 1⁄2 cup asparagus (chopped)
  5. Take 1⁄4 cup green onion (chopped)
  6. Prepare 1⁄2 tbsp minced garlic
  7. Prepare 1⁄3 cup tofu (optional)
  8. Prepare Sauce
  9. Prepare 4 tbsp soy sauce
  10. Get 2 tbsp sesame oil
  11. Prepare 1 1⁄2 tbsp sugar
  12. Take 1 tbsp lemon juice
  13. Make ready 6 tbsp Veganaise or mayonnaise
  14. Prepare 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. Prepare 1 parsley flakes

It's very firm and doesn't easily crumble like tofu. Many vegetarian and vegan recipes use tempeh as a meat substitute and it holds up well. Set a wire rack on a rimmed baking sheet and coat with cooking spray. Add cabbage and radishes and toss to combine.

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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).

Set a wire rack on a rimmed baking sheet and coat with cooking spray. Add cabbage and radishes and toss to combine. 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.

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