Korean Tempeh Salad
Prep
20 mins
Cook
15 mins
Servings
6
Difficulty
Easy
This Korean tempeh salad has become one of my go to meals because it's ready in just thirty five minutes total and packed with flavor. The tempeh is a fantastic protein source that's also loaded with probiotics for gut health, making this dish as nourishing as it is delicious. What I love most is how affordable it is to make, especially compared to ordering Korean food at a restaurant. The gochujang based dressing brings that authentic spicy and savory kick that makes you feel like you're eating something special, while the fresh vegetables keep everything light and crisp. Trust me, once you try this, you'll be making it constantly.
Ella x
Ingredients
- 400tempeh
- 20 pastegochujang
- 60 mlrice vinegar
- 60 mlsoy sauce
- 10 mlsesame oil
- 20sesame seeds
- 100green onions
- 200cucumber
- 150bell pepper
- 10korean chili flakes
- 100toasted peanuts
- 150 mlcrushed ice
Detail level
Instructions
- 1
Crisp the tempeh by baking it in a preheated oven at 200°C for 10 minutes, flipping halfway through.
- 2
Prepare the dressing by whisking together the gochujang, rice vinegar, soy sauce, and sesame oil in a bowl.
- 3
Chop the green onions, cucumber, and bell pepper into bite-sized pieces.
- 4
Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until fragrant and lightly browned.
- 5
Add the chopped vegetables and toasted peanuts to the bowl with the dressing and toss to combine.
- 6
Add the crispy tempeh to the bowl and toss gently to coat with the dressing.
- 7
Sprinkle the toasted sesame seeds on top of the salad and serve immediately.
- 8
To serve, place a scoop of the salad onto a bed of crushed ice and garnish with additional sesame seeds and green onions, if desired.
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