Vegan Tempeh Bulgogi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 T soy sauce 3 T maple syrup 1/2 T sesame oil 1/2 tsp black pepper 1 1/2 T sesame seeds 2-3 garlic cloves, peeled and crushed 1-inch piece of ginger, peeled and shredded 4-5 scallions, thinly sliced 1 T rice vinegar 2 tsp sriracha or your favorite hot sauce 8 ounces of tempeh, sliced as thinly as possible (about 1/8 inch)
Mix all marinade ingredients. Gently place the tempeh in the marinade. Let soak in the 'fridge for at least 3 hours or up to 2 days, gently turning occasionally.
Heat a wok or frying pan to high. In two batches, cook strips about 5 minutes on each side, or until they just start to caramelize. Add canola oil or more marinade if the strips begin to stick. Flip and cook about 5 minutes on flip-side.
Serving Size: Serves 4
Heat a wok or frying pan to high. In two batches, cook strips about 5 minutes on each side, or until they just start to caramelize. Add canola oil or more marinade if the strips begin to stick. Flip and cook about 5 minutes on flip-side.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 206.8
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 615.5 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 1.0 g
- Protein: 12.7 g