KOREAN TACOS
Servings: 7 mini tacos
Ingredients
Tempeh glaze
- 2 tbsp tamari soy
- 1 tbsp rice or apple cider vinegar
- 3 tbsp orange juice + 1/2 tsp zest
- 1 tbsp + 1 tsp gochujang paste see notes*
- 1 tsp sesame oil
- 1 tsp ginger minced
- 1 tsp garlic minced
Crispy tempeh
- 1 x 200g tempeh block cut into small cubes
- 2 tsp tamari soy
- 1.5-2 tbsp cornflour
Slaw
- 1 cup shredded cabbage
- 1 cup shredded carrot
- 1/2 cup shredded mooli
- 2/3 cup shredded apple
Slaw dressing
- 1 tbsp tamari soy
- 1 tbsp rice or apple cider vinegar
- 2 tsp gochujang paste
- 1/2 tbsp maple syrup
- 1/8 th tsp garlic
Mayo
- 3 tbsp mayo
- 1 tbsp siracha
- 1 tbsp grapefruit juice + 1/4 zest
The rest
- Mini gf soft tacos
- Sesame seeds
- Spring onions
Instructions
Tempeh
- In a bowl coat tempeh in tamari, sprinkle on half the cornflour, stir to coat, sprinkle in remaining cornflour and stir again until each piece has a thin coating of flour.
- Drizzle 1.5 tbsp oil in a large frying pan. Fry tempeh on medium high until golden.
- Remove from pan.
- Whisk all glaze ingredients together, pour into frying pan, reduce down by under half, add in tempeh and continue to reduce until it glazes the tempeh and no sauce remains.
Slaw
- Mix all slaw ingredients together in a bowl. Whisk slaw dressing ingredients together, toss into slaw.
Mayo
- Mix all ingredients together.
Assembly
- Place a handful of slaw on the tacos, top with tempeh, siracha mayo, spring onions and sesame seeds.
Notes
Make sure to read the ingredient label on gochujang paste if gluten free, a lot of supermarkets don't stock a gf version. Serpio brand is gf and can be found online/Amazon
Storage: Can be eaten hot or cold. If making in advance, prep everything ready but leave assembling last minute so the taco's don't go soggy.