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

Saturday, October 01, 2011 - Posted by urban vegan at 1:51 PM

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.

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