Korean Barbecue Tempeh Wraps

These Korean Barbecue Tempeh Wraps offer a delightful twist on the classic barbecue chicken wraps. The bold flavors and sweet, sticky sauce make these wraps an instant hit, and the vegetarian option using tempeh adds a chewy and flavorful protein that stands out amidst the fresh vegetables. The tempeh is seared in a skillet to create a flavorful browned crust before being tossed with a homemade Korean-style barbecue sauce. This sauce, made with soy sauce, sugar, garlic, Sriracha sauce, rice vinegar, and cornstarch, strikes a perfect balance between sweetness and a hint of heat, complementing the tempeh beautifully. Baby bok choy, fresh cilantro leaves, sliced radishes, and scallions add bright flavors and freshness to the wraps. With a delicious and luscious sauce coating the tempeh and drizzled over the vegetables, these Korean Barbecue Tempeh Wraps are a delightful and satisfying meal.

SERVES 4

INGREDIENTS:

• ¾ cup sugar
• 6 tablespoons soy sauce
• 6 tablespoons water
• 5 garlic cloves, minced
• 1½ tablespoons rice vinegar
• 1½ teaspoons Sriracha sauce
• 1½ teaspoons cornstarch
• ¼ cup vegetable oil
• 1 pound tempeh, cut crosswise into ½-inch-thick strips
• 4 (10-inch) flour tortillas
• 2 heads baby bok choy (4 ounces each), sliced thin crosswise
• 1 cup fresh cilantro leaves
• 3 radishes, trimmed, halved, and sliced thin
• 2 scallions, sliced thin

INSTRUCTIONS:

1. Prepare the Sauce: In a bowl, whisk together sugar, soy sauce, water, garlic, rice vinegar, Sriracha sauce, and cornstarch to make the Korean-style barbecue sauce. Set the sauce aside.
2. Sear the Tempeh: In a 12-inch nonstick skillet, heat 2 tablespoons of oil over medium heat until shimmering. Add half of the tempeh strips and cook until golden brown on both sides (2 to 4 minutes per side). Transfer the cooked tempeh to a paper towel-lined plate. Repeat with the remaining 2 tablespoons of oil and remaining tempeh.
3. Simmer the Sauce: In the now-empty skillet, add the Korean barbecue sauce and bring it to a simmer over medium-low heat. Cook the sauce until it thickens and reduces to about 1 cup (approximately 5 minutes).
4. Toss the Tempeh: Transfer the tempeh to a bowl and add half of the sauce to the tempeh, tossing it to coat evenly.
5. Assemble the Wraps: Lay the flour tortillas on the counter and divide the tempeh evenly among them. Top the tempeh with sliced baby bok choy, fresh cilantro leaves, sliced radishes, and scallions. Drizzle each wrap with 1 tablespoon of the remaining sauce.
6. Fold and Serve: Fold the sides of the tortillas over the filling, then fold the bottom of the tortillas over the sides and filling before rolling them tightly. Slice the wraps in half and serve, offering the remaining sauce separately for dipping.

TIPS:

• Selecting Tempeh: Choose fresh and firm tempeh with a good aroma for the best results.
• Searing the Tempeh: Sear the tempeh in a skillet with oil until it turns golden brown on both sides, enhancing its flavor and texture.
• Making the Korean-Style Barbecue Sauce: Whisk together soy sauce, sugar, water, garlic, rice vinegar, Sriracha sauce, and cornstarch to create a luscious and flavorful sauce that complements the tempeh perfectly.
• Thickening the Sauce: Simmer the sauce for about 5 minutes until it thickens and reduces to about 1 cup, ensuring it clings nicely to the tempeh.
• Assembling the Wraps: Divide the tempeh evenly among the flour tortillas, then top with sliced baby bok choy, fresh cilantro leaves, sliced radishes, and scallions. Drizzle each wrap with a tablespoon of the barbecue sauce before folding and rolling them tightly.
• Serving: Slice the wraps in half and serve with the remaining sauce on the side for dipping.

Enjoy these Korean Barbecue Tempeh Wraps as a flavorful and satisfying vegetarian meal!