Vegan Tempeh Bulgogi
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
Introduction
Serve over gingered bok choy with mushrooms - http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2723144 Serve over gingered bok choy with mushrooms - http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=2723144
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)
Directions
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.
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.
