Ingredients
Serves: 4–8
For the Rice
For the Tempeh
For the Vegetables
For the Tacos
For teriyaki sauce
Method
For the sauce
- Place the cornflour in a small bowl.
- Stir with 2 tbsp water to dissolve.
- Place in a saucepan along with the remaining water, mirin, tamari, agave, ginger, shiitake powder and sriracha. Whisk to combine.
- Bring to a low boil, whisking constantly.
- Lower the heat to medium, and cook until thickened, about 10 minutes.
- Stir occasionally and adjust the heat as needed.
- Set aside.
For the rice
- Fluff the cooked rice and place in a bowl, gently folding with the vinegars.
- Set aside.
For the tempeh
- Place the oil, tamari and tempeh in a non-stick skillet.
- Sauté on medium-high heat for 2 minutes, stirring occasionally, and add 4 tbsp teriyaki sauce.
- Sauté on medium heat until glazed and golden, stirring occasionally, about 8 minutes.
- Set aside.
For the vegetables
- Place the oil, garlic, snow peas, capsicum and baby corn in a non-stick skillet.
- Sauté for 2 minutes.
- Add 3 tbsp teriyaki sauce and the water chestnuts, stir well and cook until tender, but still crisp, about 4 minutes.
- Set aside.
To assemble
- In the centre of each tortilla, add 1 tbsp rice, 2 tbsp vegies, 1 tbsp kimchi (if using) and six cubes of tempeh.
- Drizzle 1 tbsp teriyaki sauce over the filling.
- Top with sesame seeds, sriracha to taste and spring onions.
- Drizzle with sesame oil, fold and serve immediately.
