Korean Barbecue Tempeh Wraps
Savory, sweet, and spicy glazed tempeh tucked into fresh vegetable wraps
Why This Recipe Works
Tempeh’s firm, nutty texture makes it the ideal canvas for a sticky, savory glaze that won't get lost among the fresh vegetables. Searing the strips first creates a crust that helps the sauce cling, ensuring every bite is punchy and satisfying.
Instructions
Whisk the sugar, soy sauce, water, garlic, rice vinegar, Sriracha, and cornstarch together in a small saucepan. Simmer over medium heat, stirring occasionally, until the mixture thickens to a syrupy consistency, about 5 minutes. Set half of the sauce aside for drizzling later.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Arrange the tempeh strips in a single layer and cook until deeply browned and crisp on both sides, 8 to 10 minutes total.
Transfer the browned tempeh to a medium bowl and toss with the remaining half of the warm sauce until evenly coated.
Warm the tortillas until they are soft and pliable. Layer the bok choy, cilantro, radishes, and scallions in the center of each tortilla.
Top the vegetables with the glazed tempeh and drizzle with the reserved sauce. Fold the sides in and roll tightly, serving immediately while the tempeh is still hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Assembled wraps are best eaten immediately; store components separately for up to 2 days if needed.
Can I make this ahead of time?
The barbecue sauce can be made up to 2 days in advance and reheated gently before tossing with the tempeh.
