Korean-style Tempeh Salad (Vegan/Vegetarian) Recipe

Name: Korean-style Tempeh Salad (Vegan/Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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).

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 250 grams Tempeh (1 package), 1/2 cup onion (chopped), 1/2 cup carrot (chopped), 1/2 cup asparagus (chopped), and more.

Yes, Korean-style Tempeh Salad (Vegan/Vegetarian) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Korean-style Tempeh Salad (Vegan/Vegetarian)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions