Vegan Tempeh Bulgogi

Vegan Tempeh Bulgogi
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Vegan Tempeh Bulgogi calories by ingredient
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Serve over gingered bok choy with mushrooms -
Serve over gingered bok choy with mushrooms -

Number of Servings: 4


    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.

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Member Ratings For This Recipe

  • good, but cut down the soy in 1/2. - 1/30/19

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