There are some dishes that are super easy to veganize. This is one of them! Since the marinade is really flavourful, you (or your guests) won’t miss the meat in this dish. Another bonus is that the marinade ingredients really are pantry staples.
Traditionally, you would serve this with Asian pear. I have never had asian pear, but nectarines are a great substitute. If you happen to be stuck inside your house, there is a lot of room for improvisation here. Instead of lettuce cups, a Bulgogi bowl with rice, sesame, nectarine, spring onion, and perhaps some bok choy would also be great. You just need something a sweet and some crunch to complement the Bulgogi.
Tempeh Bulgogi
Ingredients
- 1/4 Cup Soy Sauce
- 2 Tbs water
- 2 Tbs sugar
- 2 Tbs rice vinegar
- 1-2 tsp chilli paste
- 1 tsp sesame oil
- 2 cloves garlic crushed
- 220 g tempeh
- 1 head Romaine or cos lettuce
- 3 tbsp Sesame seeds
- bunch Spring onion
- 3 Nectarines
Instructions
- Mix the soy sace, water, sugar, chilli pate, sesame oil and garlic. Marinate sliced tempeh for 15 – 30mins
- Prepare the lettuce and garnishes: seperate the lettuce leaves, finely slice the spring onion and slice the necatrine. Lightly toast the sesame seeds
- Remove the tempeh slices from the marinade and fry in a hot pan. Baste occasionally with reserved marindae. You should aim to get a nice browing on the slices
- When the tempeh is done, serve with the garnishes. To eat, take a lettuce leave, some tempeh, spring onion, nectarine and sprinkle a bit of sesame seeds
Nutrition
Serving: 1servingCalories: 473kcalCarbohydrates: 33gProtein: 24gFat: 24g
Tried this recipe?Let us know how it was!