Korean BBQ Tempeh Burritos
Ingredients
- Crumbled tempeh
- Minced ginger, 1 teaspoon
- Minced garlic, 1 teaspoon
- Soy sauce, 1 tablespoon
- Sesame oil, 2 teaspoons
- Brown sugar, 1 tablespoon
- Red pepper flakes, 1/2 teaspoon
- Gochujang, 1 tablespoon (or hot sauce)
- Olive oil
- Sauce of choice (e.g., plant-based spicy mayo)
- Tortilla burrito wraps
- Shredded carrots
- Steamed white rice
- Green onions
- Basil
- Cilantro
Preparation
Heat a skillet with a drizzle of olive oil and crumble the tempeh, lightly crisp on medium-low heat for about 5-7 minutes.
Add minced ginger, garlic, soy sauce, sesame oil, brown sugar, red pepper flakes or gochujang.
Mix well and let all the flavors combine for 15-20 minutes.
While that’s sautéing, make a sauce of your choice to drizzle in the burrito, prepare your shredded carrots, white rice, burrito wrap and herbs.
When the tempeh is ready, assemble the burrito by placing all the components inside and folding left and right inwards, then in folding motions upwards until the burrito wrapper covers all components.
Close and hug tightly with parchment paper, slice and enjoy.