Teriyaki tempeh tacos

These Teriyaki Tempeh Tacos are a loaded with protein and make a delicious and easy meal.

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

Makes 8 tacos

For the Rice
  • 188g dry brown jasmine rice, cooked with 1 tsp toasted sesame oil
  • 1 tbsp brown rice vinegar
  • 1 tsp ume plum vinegar
For the Tempeh
  • 1½ tsp toasted sesame oil
  • 1½ tsp low-sodium tamari
  • 227g tempeh, cut into bite-sized pieces
  • 120ml teriyaki sauce, divided
For the Vegetables
  • 1½ tsp toasted sesame oil
  • 4 garlic cloves, peeled and minced
  • 227g fresh snow peas, cut in two
  • 1 red capsicum, trimmed and chopped
  • 147g sliced baby corn
  • 65g sliced water chestnuts, chopped
For the Tacos
  • 8 x 15cm corn tacos, heated to soften
  • 96g drained kimchi, chopped (optional)
  • 2 tbsp roast sesame seeds vegan sriracha sauce
  • 40g spring onions toasted sesame oil
For teriyaki sauce
  • 1 tbsp organic cornflour
  • 150ml water
  • 120ml vegan mirin
  • 120ml low-sodium tamari
  • 80g agave nectar
  • 1 tsp ground ginger
  • 1 tsp dried shiitake powder
  • 1 tsp vegan sriracha sauce
For the teriyaki 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.

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