Teriyaki tempeh tacos | Nourish plant-based living

Teriyaki tempeh tacos

Looking for a different take on tacos? Then look no further than these sweet and savoury teriyaki tempeh tacos.

Ingredients

Serves: 4–8

For the Rice

For the Tempeh

For the Vegetables

For the Tacos

For teriyaki sauce

Method

For the sauce

  1. Place the cornflour in a small bowl.
  2. Stir with 2 tbsp water to dissolve.
  3. Place in a saucepan along with the remaining water, mirin, tamari, agave, ginger, shiitake powder and sriracha. Whisk to combine.
  4. Bring to a low boil, whisking constantly.
  5. Lower the heat to medium, and cook until thickened, about 10 minutes.
  6. Stir occasionally and adjust the heat as needed.
  7. Set aside.

For the rice

  1. Fluff the cooked rice and place in a bowl, gently folding with the vinegars.
  2. Set aside.

For the tempeh

  1. Place the oil, tamari and tempeh in a non-stick skillet.
  2. Sauté on medium-high heat for 2 minutes, stirring occasionally, and add 4 tbsp teriyaki sauce.
  3. Sauté on medium heat until glazed and golden, stirring occasionally, about 8 minutes.
  4. Set aside.

For the vegetables

  1. Place the oil, garlic, snow peas, capsicum and baby corn in a non-stick skillet.
  2. Sauté for 2 minutes.
  3. Add 3 tbsp teriyaki sauce and the water chestnuts, stir well and cook until tender, but still crisp, about 4 minutes.
  4. Set aside.

 To assemble

  1. In the centre of each tortilla, add 1 tbsp rice, 2 tbsp vegies, 1 tbsp kimchi (if using) and six cubes of tempeh.
  2. Drizzle 1 tbsp teriyaki sauce over the filling.
  3. Top with sesame seeds, sriracha to taste and spring onions.
  4. Drizzle with sesame oil, fold and serve immediately.

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