Ingredients
- 1 block of soybean tempeh (300g), crumbled
- 1/2 cup Korean BBQ sauce (Bulgogi marinade)
- 1/2 cup water
- 6 taco-size corn or flour tortillas, lightly toasted
- 1 cup shredded lettuce or cabbage
- 1/2 cup matchstick carrots
- 1/4 cup chopped red onions
- 3 tbsp ranch dressing
- 2 tbsp kimchi brine
- 1 tablespoon toasted sesame seeds (optional)
- Lime wedges for serving
Instructions
- In a bowl, combine Korean BBQ sauce and water.
- Add the crumbled tempeh to the marinade and let it sit for about 15-20 minutes to absorb the flavours.
- Heat a pan over medium heat and add the marinated tempeh. Cook for about 7-10 minutes, stirring occasionally until the tempeh is slightly browned and crispy.
- Warm the tortillas in a separate pan or in the oven according to package instructions.
- Assemble your tacos by placing a spoonful of the cooked tempeh onto each tortilla.
- Top the tacos with shredded cabbage, matchstick carrots, chopped red onions, and toasted sesame seeds.
- In a small bowl, combine ranch dressing and kimchi brine to make the Korean dressing. Then drizzle the dressing over the tacos.
- Squeeze fresh lime juice over the tacos for added zest.
- Enjoy your Korean-inspired tempeh tacos!