Layered with Asian flavors and some mighty textural power, these Teriyaki Tempeh Tacos will be perfect to help ring in the next Taco Tuesday!

This Teriyaki Tempeh Tacos recipe comes from the cookbook Bold Flavored Vegan Cooking by Celine Steen.

Using frozen baby corn is so much tastier than canned, but it can be hard to find. If you cannot locate any, replace the baby corn with the same quantity of frozen corn kernels.

Yield: 8 tacos

Recipe — Teriyaki Tempeh Tacos

Ingredients

For the Rice

• 1 cup (188 g) dry brown jasmine rice or other rice, cooked per package instructions with 1 tsp (5 ml) toasted sesame oil
• 1 tbsp (15 ml) brown rice vinegar
• 1 tsp (5 ml) ume plum vinegar

For the Tempeh

• 1 1⁄2 tsp (8 ml) toasted sesame oil
• 1 1⁄2 tsp (8 ml) reduced-sodium tamari
• 8 oz (227 g) tempeh, cut into bite-sized pieces
• 1⁄2 cup (120 ml) Teriyaki Sauce (page 175), divided

For the Vegetables

• 1 1⁄2 tsp (8 ml) toasted sesame oil
• 4 cloves garlic, peeled and minced
• 8 oz (227 g) fresh snow peas, trimmed and cut in two
• 1 red bell pepper, trimmed and chopped
• 2⁄3 cup (147 g) sliced frozen baby corn (see headnote)
• 1⁄4 cup (65 g) sliced water chestnuts, chopped

For the Tacos

• 8 (6-inch [15-cm]) corn tacos, heated to soften
• 1⁄2 cup (96 g) drained Homemade Kimchi (page 27) or store-bought, chopped (optional)
• 2 tbsp (14 g) roasted sesame seeds
• Vegan Sriracha sauce
• 1⁄2 cup (40 g) sliced scallions
• Toasted sesame oil

Instructions

To make the rice, fluff the cooked rice and place in a bowl, gently folding with the vinegars. Set aside.

To make the tempeh, place the sesame oil, tamari and tempeh in a nonstick skillet. Sauté on medium-high heat for 2 minutes, stirring occasionally, and add 1⁄4 cup (60 ml) of teriyaki sauce. Sauté on medium heat until glazed and golden, stirring occasionally, about 8 minutes. Set aside.

To make the vegetables, place the oil, garlic, snow peas, bell pepper and baby corn in a nonstick skillet. Sauté for 2 minutes. Add 3 tablespoons (45 ml) of teriyaki sauce and the water chestnuts, stir well and cook until tender but still crisp, about 4 minutes. Set aside.

To assemble the tacos, in the center of each tortilla, add 1 tablespoon (12 g) of rice, 2 tablespoons (20 g) of veggies, 1 tablespoon (12 g) of kimchi (if using) and 6 cubes of tempeh. Drizzle 1 tablespoon (15 ml) of teriyaki sauce over the filling. Top with sesame seeds, Sriracha to taste and scallions. Drizzle with sesame oil, fold and serve immediately. There will be leftover tempeh, rice and vegetables.

 Recipe via Bold Flavored Vegan Cooking