Asian BBQ Tempeh with stir fry and Vietnamese salad

Here's another vegan dish that was tasty enough to blog. We were inspired by this recipe at Go Vegan Meow, but, as usual, put our own twist on it.

Marinade

3 tbl soy sauce
3 tbl cooking sherry
six cloves of garlic, minced
2 tbl ketchup
1 tbl brown sugar
2 tsp sriracha

Korean BBQ Sauce
2 tbl gotchujang
2 tbl ketchup
2 tsp soy sauce
1 tbl brown sugar
1 tbl cooking sherry

1 brick of tempeh, sliced in 1/2 strips
Rice noodles

For the stir fry:

1 head of broccoli, trimmed and sliced
2 carrots, sliced on the bias
1 red bell pepper, sliced
1 tbl high heat vegetable oil

For the Vietnamese salad:

romaine lettuce, thinly sliced
big bunch of cilantro
1 tbl rice vinegar
2 tbl salad oil
1 tsp sugar

Method:

Mix the marinade ingredients together. toss with slices of tempeh and arrange on a baking dish. Marinate for at least an hour. In the meantime, mix the ingredients of the Korean BBQ sauce.

Boil some water in a large pot. Heat a tablespoon of oil in a skillet and saute the tempeh until browned.  two minutes before the tempeh is finished, spoon in the Korean BBQ sauce. In another pan, stir fry the vegetables. When the vegetables are crisp done, remove from the pan. Cook the rice noodles and drain.

mix the salad dressing ingredients with the cilantro and lettuce. Build a bowl by adding noodles, then stir fry, and tempeh. Add a bit of the salad on the side.

Full disclosure, Abbey didn't have the Vietnamese salad, just the cilantro. The Vietnamese salad was a very last minute inspiration on my part, but I really liked the addition. Maybe you will too.