Korean-Style Tempeh Wraps
Savory glazed tempeh with crisp vegetables and spicy gochujang barbecue sauce
Why This Recipe Works
This recipe uses a quick homemade barbecue sauce to transform nutty tempeh into a bold, savory filling. The balance of warm, sticky glaze against cool, crunchy vegetables makes for a satisfying meal that comes together in under half an hour.
Instructions
Whisk the gochujang, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic in a small bowl until the mixture is uniform.
Heat the vegetable oil in a large nonstick skillet over medium-high heat until the oil shimmers. Arrange the tempeh strips in a single layer and cook without moving them until the bottoms are deeply golden and crisp, 3 to 5 minutes.
Flip the tempeh strips and continue to cook until the second side is browned, about 3 minutes longer. Reduce the heat to medium-low to prevent the sauce from scorching.
Pour the barbecue sauce over the tempeh. Use tongs to gently turn the strips, coating them thoroughly, and simmer until the sauce has thickened into a glossy glaze that clings to the tempeh, about 1 to 2 minutes.
Place the glazed tempeh in the center of each warmed tortilla. Top with the cucumber, carrot, scallions, and kimchi, then roll up the wraps tightly and serve immediately.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Glazed tempeh can be refrigerated for up to 3 days; reheat in a skillet with a splash of water to loosen the glaze.
What substitutions can I make?
- honey: agave nectar for vegan
