Korean-style Tempeh Salad (Vegan/Vegetarian)

Name: Korean-style Tempeh Salad (Vegan/Vegetarian)
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams Tempeh (1 package); 1/2 cup onion (chopped); 1/2 cup carrot (chopped); 1/2 cup asparagus (chopped); 1/4 cup green onion (chopped); 1/2 tbsp minced garlic; 1/3 cup tofu (optional); 4 tbsp soy sauce; 2 tbsp sesame oil; 1 1/2 tbsp sugar; 1 tbsp lemon juice; 6 tbsp Veganaise or mayonnaise; 1 salt and pepper to taste; 2 tbsp red chilli powder or paprika to add spiciness (optional); 1 sesame seed; 1 parsley flakes

Q.P. @cook_2945767

Looking for an unique, vegan, Asian style Tempeh recipe? This is the one for you! Even if you are not vegan or vegetarian, you'll love this recipe. Perfect for side dish, salad, or even in sandwiches! Enjoy!

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Ingredients

15 mins

4 servings

250 gramsTempeh (1 package)
1/2 cuponion (chopped)
1/2 cupcarrot (chopped)
1/2 cupasparagus (chopped)
1/4 cupgreen onion (chopped)
1/2 tbspminced garlic
1/3 cuptofu (optional)
Sauce
4 tbspsoy sauce
2 tbspsesame oil
1 1/2 tbspsugar
1 tbsplemon juice
6 tbspVeganaise or mayonnaise
1salt and pepper to taste
2 tbspred chilli powder or paprika to add spiciness (optional)
Garnish
1sesame seed
1parsley flakes

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Steps

15 mins

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).