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–+ servings
Tempeh bulgogi lettuce cups

Tempeh Bulgogi

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Prep Time 20 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes

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
Servings 2 people
Calories 473
Keyword tempeh bulgogi, vegan korean
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