Spicy, saucy, pan-fried Korean Barbecue Tempeh is stuffed into warm tortillas with creamy avocado slices and crispy greens to make these flavorful wraps.
Ingredients
For the Korean Barbecue Sauce:
- 3/4 cup water
- 1/3 cup soy sauce
- 1/4 cup maple syrup
- 1/4 cup tomato paste
- 2 tbsp. gochujang
- 2 garlic cloves, minced
- 2 tsp. freshly grated ginger
- 1 tsp. sesame oil
For the Tempeh Filling:
- 2 tbsp. vegetable oil
- 2-8 oz. packages tempeh, cut into 1/2 inch cubes
- 1 red bell pepper sliced into strips
- 1 red onion sliced into strips
- 2 scallions chopped
- 1-2 tsp. sesame seeds
For the Wraps:
- 4 large flour tortillas
- 4 large lettuce leaves, or a few handfuls of sprouts
- a few forkfuls of vegan kimchi, optional but awesome, read the label to ensure it's vegan
- 1 avocado sliced
Instructions
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Stir all sauce ingredients together in a small saucepan and place over medium heat. Bring to a simmer, lower heat and allow to simmer about 10 minutes, adding a bit of water if sauce becomes too thick.
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While sauce simmers, coat the bottom of a large skillet with oil and place over medium heat. Add tempeh and cook about 5 minutes, until pieces are browned on bottoms. Flip and cook 5 minutes more. Raise heat to high and add bell pepper and onion. Stir-fry for about 2 minutes.
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Visit Korean Barbecue Tempeh for full instructions
Originally posted 2019-02-05 14:26:35.
Originally posted 2019-02-05 14:26:35.
