Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, korean-style tempeh salad (vegan/vegetarian). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
I had a tub of Korean doenjang paste leftover from a stew I'd made, I decided to experiment a little and create these Korean Tempeh Steaks. A hearty high-protein meat salad for those days when you want a more substantial salad. The star here really is the Korean-style rib eye (deungshim) cut, which is a lot thinner than the American cut - flavorful, rich with a slight chew.
Korean-style Tempeh Salad (Vegan/Vegetarian) is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Korean-style Tempeh Salad (Vegan/Vegetarian) is something which I have loved my entire life.
To get started with this particular recipe, we have to first 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):
- Make ready 250 grams Tempeh (1 package)
- Prepare 1/2 cup onion (chopped)
- Take 1/2 cup carrot (chopped)
- Make ready 1/2 cup asparagus (chopped)
- Get 1/4 cup green onion (chopped)
- Prepare 1/2 tbsp minced garlic
- Take 1/3 cup tofu (optional)
- Take Sauce
- Take 4 tbsp soy sauce
- Get 2 tbsp sesame oil
- Take 1 1/2 tbsp sugar
- Make ready 1 tbsp lemon juice
- Get 6 tbsp Veganaise or mayonnaise
- Make ready 1 salt and pepper to taste
- Get 2 tbsp red chilli powder or paprika to add spiciness (optional)
- Prepare Garnish
- Make ready 1 sesame seed
- Take 1 parsley flakes
Baked Citrus Tempeh is a citrusy savory tempeh dish served with cooked veggies, greens, or grains. Simple, delicious, versatile, and batch cooking friendly. Southwest BBQ Tempeh Salad with Vegan Ranch. A flavorful Southwest salad is perfect for a light buy satisfying dinner.
Steps to make Korean-style Tempeh Salad (Vegan/Vegetarian):
- Dice Tempeh into small cubes.
- Add Tempeh cubes, soy sauce, sesame oil, red chilli powder (optional) into a bowl.
- Chop tofu and add it into the bowl (optional).
- 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).
- Add raw green onion (chopped).
- Mix well.
- Add salt and pepper.
- Sprinkle sesame seeds and parsley flakes for garnish (optional).
This step is optional and I skip it when using flavorful sauces or simmering in liquid. Tempeh recipe ideas: Add sliced tempeh to "BLT" style. Notes about This Vegan Tempeh Power Salad. I just cut the block of tempeh into cubes and tossed it with cauliflower (conveniently they roast at the same rate) and I also added turmeric for an added nutritious boost. Once the cauliflower and tempeh comes out of the oven I tossed it in thinned out.
So that is going to wrap this up with this exceptional food korean-style tempeh salad (vegan/vegetarian) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
