- 100g (3 cups) TVP
- 9g (1 Tbsp) Sesame Seeds
- 30g (2 tbsp) Soy Sauce
- 150g (⅔ cup) Water
- 15g (1 Tbsp) Neutral Flavored Oil
- 3 Drops Sesame Oil
- 10g (1 Tbsp) Ginger
- 12g (1 Tbsp) Garlic
- 25g (¼ Cup) Scallions, Sliced
- 50g (⅓ cup) Onion, Sliced
- 65g (⅓ cup) Carrots, Grated
- 60g (¼ cup) Asian Pear
- 20g (1 tbsp +1tsp) Sugar
- 30g (2 tbsp) Mirin
- 15g (1 tbsp) Gochujang, Optional
- 1 Head Bibb Lettuce
- 1 Recipe Kimchi
- Large Heavy Bottomed Sauté Pan
Active Time: 15 Minutes
Total Time: 45 Minutes
In a bowl add the TVP, sesame seeds, soy sauce, and water. Stir well and allow this to sit for 10 minutes so the TVP can absorb the liquid.
place a large heavy bottomed sauté pan over medium high heat.
Once hot add the neutral flavored oil and sesame oil, reduce heat to medium low.
Add the ginger, garlic, and scallions. Cook on medium low until the aromatics are soft but not browned.
Add the onion and continue to cook until the onion has softened slightly. At this point add the carrot and asian pear.
Sauté until heated through.
Deglaze & Add TVP
Deglaze the pan with sugar, mirin, and gochujang (optional) . Cook for 1 minute.
Add the softened TVP mixture and any remaining liquid.
Continuously stir while cooking to create a glaze for the TVP.
Plate & Serve
Once the liquid has reduced and the sauce has glazed the TVP pour it onto a serving platter.
Serve immediately with washed and picked bibb lettuce and kimchi.