Korean BBQ Wraps

Introduction
These can get a little messy, but oh my are they delicious and a wonderful change-of-pace meal. Very easy to make, but I do recommend a mandolin for slicing the radishes to help get them very thin. I like Cholula hot sauce, but feel free to use sriracha or red chili paste instead.
Total Time: 45 to 60 minutes
Ingredients
Sauce
1 cup sugar
¾ cup soy sauce
¾ cup water
3 Tbsp. garlic, minced (about 6 cloves)
3 Tbsp. rice vinegar
2 Tbsp. corn starch
2 tsp. hot sauce
BBQ Tempeh
3 lbs. tempeh, cut into ½ strips
1 cup fresh cilantro
3 heads of bok choy, cleaned, de-ribbed, and cut into strips
2 bundles radishes, sliced very thin (about 2 cups)
2 cups scallions, diced
Tortillas
Olive oil
Instructions
• In a small pot, combine all the sauce ingredients and warm up over low heat. The heat will help the sugar to dissolve. Once the sugar is dissolved, you can remove from the heat. (we do NOT need to bring all the way to a simmer)
• In a large pan or skillet, heat a few Tbsp. of olive oil over med-high heat. Place as many of the tempeh slices into the pan as will fit to fry. Also add about ¼ to ⅓ cup of the sauce to the pan; the tempeh will absorb some of the sauce to add some extra flavor.
• When the bottom of the tempeh slices are brown (around 5 – 10 minutes), flip them and continue to fry until the new bottom is brown also.
• When the tempeh is done, transfer the slices to a plate or container and repeat with the remaining tempeh slices. (you may need to add more olive oil)
• To serve, place the bok choy on top of a tortilla and then place some tempeh slices on top. Then, dribble some sauce and top with some radish slices, cilantro, and scallions.
Copyright 2024 | Vegan Cooking For Carnivores Ltd.