Saturday, October 01, 2011

vegan mofo :: tempeh bulgogi over gingered bok choy and mushrooms

Happy Vegan Mofo [That's Vegan MOnth of FOod, newbies]. I'm kicking off this year's celebration with Tempeh Bulgogi. You can enjoy these spicy-sweet BBQ strips in the traditional Korean style – wrapped in lettuce or collard leaves. Or you can serve them over rice or a rainbow bed of ginger-infused bok choy, mushrooms and red bell peppers [See recipe below]. This marinade also works wonders with seitan and pressed tofu.

You can marinate the tempeh strips up to 2 days ahead.
Tempeh Bulgogi and Marinade

  • 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)
Serves 4

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. This makes just enough marinade for the tempeh--not a phenomenal amount, so if you are a marinade freak, I suggest doubling the recipe.

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.

Wok the wok and talk the talk. To stir-fry successfully, keep all your veggies moving.

Gingered Bok Choy with Mushrooms
  • 2-inch piece of ginger, peeled and minced
  • 2-3 garlic cloves, peeled and crushed
  • 2 heads bok chok, trimmed and sliced, about 6 cups; separate the white parts from the green, as they cook at different speeds
  • 3 cups mushrooms, sliced [any mixture of shiitake, oyster and cremini]
  • 1/2 red pepper, sliced thinly
  • 1 T canola or coconut oil
Serves 4

Heat oil in a wok over high. Add ginger and garlic and stiry fry for 1 minute. 
Add mushrooms and pepper. Stir fry for about 5 minutes.
Add bok choy whites. Cook for about 3 minutes.
Add bok choy greens. Cook for about 3 minutes or until wilted.

Serve bulgogi over a bed of the stir-fried veggies.

14 comments: said...

Oh yum, that looks so good. I'm bookmarking it to cook after mofo.

Andrea said...

This sounds really wonderful — my kind of food — especially when served in a great bowl!

foodfeud said...

This sounds so delicious! I love bok choy and tempeh, but rarely do much prep to either.

Erinwiko said...

Sounds awesome, I've been on a total tempeh kick lately!

talisma said...

This looks amazing and delicious! Thanks for the recipe.

maya said...

Look lovely, I'm always looking for more ways to use that little square of fermented loveliness

Jeni Treehugger said...

Happy MoFo'ing

Melomeals: Vegan for $3.33 a Day said...

That looks delicious!

Babette said...

I really want to make this. It looks like it just came out of a restaurant.

Vegiegail said...

Salivating right now. Bookmarked and planned for dinner this week! Thank you!!!!!

Heather said...

This was so tasty, thanks!

Jillian Benson said...

Thank you so much for the recipe! I took a picture here:

The grocery store was out of bok choy!?! So I used kale instead.

Heather said...

This was so delicious. I meant to take a picture, but once we sampled it we gobbled it all up! Even my 7yo dd loved the veggies (tempeh was too spicy for her - i'll make her some w/o next time). This is going to be a new staple. Thanks for sharing!

Marianne said...

I've made the tempeh bulgogi several times over the past couple years, and I've got it marinating in the fridge right now. We love it! The prep is simple and the results are super delicious. My boyfriend even requests it on his birthday :)