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Spicy Korean-Inspired Tempeh Tacos
70% authentic · Fusion
A creative fusion twist, combining the concept of tacos with bold Korean flavors like gochujang and kimchi for a spicy, umami-rich experience.
Ingredients
- Tempeh1 block (8 oz)
- Corn tortillas8
- Sesame oil1 tbsp
- Gochujang (Korean chili paste)2 tbsp
- Soy sauce1 tbsp
- Rice vinegar1 tsp
- Maple syrup or honey1 tsp
- Garlic1 clove, minced
- Kimchi1/2 cup, chopped
- Scallions2, thinly sliced
- Mayonnaise2 tbsp
- Sriracha (optional, for spicy mayo)1 tsp
- Saltto taste
- Black pepperto taste
- Water1 tbsp
Steps
- 1
Steam the tempeh for 10 minutes to soften it, then crumble into bite-sized pieces.
- 2
In a small bowl, whisk together sesame oil, gochujang, soy sauce, rice vinegar, maple syrup, minced garlic, salt, pepper, and 1 tbsp water to create the marinade/sauce.
- 3
Add the crumbled tempeh to the sauce and toss to coat evenly. Let it marinate for at least 15 minutes.
- 4
Heat a skillet over medium-high heat. Add the marinated tempeh and cook, stirring occasionally, until browned and slightly caramelized, about 8-10 minutes.
- 5
While the tempeh cooks, prepare the spicy mayo by mixing mayonnaise with sriracha (if using).
- 6
Warm the corn tortillas.
- 7
Assemble the tacos: fill tortillas with the spicy tempeh, top with chopped kimchi, sliced scallions, and a drizzle of spicy mayo.
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