Korean-style Tempeh Salad (Vegan/Vegetarian)

• 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

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).

onion, carrot, green onion, garlic, soy sauce, sesame oil, sugar, lemon juice, veganaise, salt, red chilli, sesame seed, parsley

Taken from cookpad.com/us/recipes/363456-korean-style-tempeh-salad-veganvegetarian (may not work)