Korean BBQ Tempeh Tostadas

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One of my favorite things about moving to Texas is getting a chance to spend some time in Austin, which very well may be the coolest city in America. SXSW was in full swing when I was there this past weekend. I stumbled upon SouthBites, a curated food truck area. Yes, curated! Each truck was especially chosen by Austin Top Chef Paul Qui just for SXSW.

This recipe is inspired by the menus I saw at the various food trucks. Funky fusion is in and everything just seems a little hipper if you add Korean BBQ to it.

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I made homemade corn tortillas for this recipe, which will be a separate blog once I master the suckers. Harder than it seems. I marinated sliced tempeh overnight in a Korean BBQ marinade. You could marinate it for a few hours and probably get similar results. Feel free to substitute drained and pressed tofu for the tempeh.

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While the tempeh is marinating, make an Asian coleslaw with cabbage, daikon radish, carrots, red pepper and scallions. Lots of chopping, but super easy.

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To serve, heat the tortillas on a griddle. I like it when they start to puff up. Place on plate and top with several pieces of cooked tempeh, Asian slaw, Sriracha mayo and avocado.

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Korean BBQ Tempeh Tostadas

Serves 4

4 corn or flour tortillas

1 block tempeh, sliced

Korean BBQ marinade (see recipe)

1 Tbsp coconut oil

Asian coleslaw (see recipe)

Sriracha mayo (see recipe)

1 avocado, diced

Make marinade. Place tempeh slices in a glass dish and cover with marinade. Refrigerate for a few hours or preferably overnight. Make coleslaw and mayo, can be prepared ahead.

Heat coconut oil on a cast iron griddle or saute pan. Cook tempeh for a few minutes on each side until lightly browned. Wipe off pan and heat tortillas on both sides.

Place tortilla on plate, top with tempeh slices, coleslaw, avocado and mayo.

Korean BBQ Marinade

Adapted from The Kitchn

Makes about 1/2 cup

1/4 cup soy sauce

1/4 cup fresh Asian pear juice (optional)

2 Tbsp sesame oil

2-3 cloves garlic, crushed and minced

1-2 scallions, chopped, white and light green part

1 1/2 tsp grated fresh ginger

1 Tbsp coconut palm sugar or brown sugar

1 tsp toasted sesame seeds

Freshly ground black pepper

Combine all ingredients in small bowl. Taste and adjust seasoning if desired.

Asian Coleslaw

1/2 head green cabbage, thinly sliced

1/2 cup daikon radish, cut into matchsticks

2 carrots, peeled, cut into matchsticks

1 red pepper, cut into matchsticks

3 scallions, chopped, white and light green part only

1/4 cup rice vinegar

1/4 cup sunflower oil

1 tsp sesame oil

2 tsp soy sauce

1/2 tsp agave

1-2 tsp freshly grated ginger

1 tsp sesame seeds

sea salt, to taste

Combine all chopped vegetables in a large bowl. Whisk together vinegar and remaining ingredients. Pour ginger soy dressing (you can substitute a store bought dressing here) over cabbage mixture and stir to combine.

Sriracha Mayo

1/2 cup Veganaise

1 Tbsp sriracha sauce

Combine ingredients and spoon into a plastic squirt bottle.

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