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Japanese Mayo Tempeh Strips (Vegan)

Prep Time10 hours
Cook Time10 hours
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: American, Chinese, Japanese
Keyword: Healthy
Cost: 15

Ingredients

  • 2 pieces Steam Tempeh
  • 300 ml Vegan Wasabi Mayo(Homemade)

Vegon Mayo Ingredients：

  • 1 box Soft Tofu approximate 300 gram
  • 20 pieces Cashews
  • 2 tbsp Fresh Lemon Juice
  • 2 tbsp Yellow Mustard
  • 100 ml Olive Oil
  • 1 tsp Wasabi
  • 60 g Coriander Stalks
  • 1 tbsp Black Pepper
  • 1 tsp Salt
  • 1 tbsp Sugar

Instructions

  • Prepare Tempeh: Take the heated tempeh and cut it into bite-sized strips or slices. Set aside.
  • Combine Ingredients: Place all mayo ingredients except for the olive oil into a blender.
  • Initial Blend: Blend for about 30 seconds until the ingredients are well-combined and broken down.
  • Emulsify: While the blender is running, slowly drizzle in the olive oil. Continue blending until the mixture reaches a thick, creamy, and emulsified consistency (mayonnaise texture).
  • Adjust Seasoning: Taste the mayo and adjust the salt or sugar according to your preference.

    • Chef's Tips:

    The Secret to Texture: Adding the olive oil slowly is the key to achieving a rich, emulsified mouthfeel.
    Spice Level: If you prefer a stronger "kick," feel free to increase the amount of wasabi.
    Storage: The homemade vegan mayo can be stored in the refrigerator for about 3–5 days.

Notes

Heating Instructions (For Ready-to-Eat Packs):

  • Recommended Method: Steam or place the sealed bag into boiling water to heat through.
  • ⚠️ WARNING: Strictly NO Microwave!
  • Reason: This product is packaged in high-temperature aluminum foil bags. Placing them in a microwave will cause sparks and is extremely dangerous.