Korean BBQ Tempeh Wraps

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Main Course, Wraps
Cuisine Korean
Servings 4 Servings


  • Stove


  • 1/4 cup date sugar
  • 6 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 6 tbsp water
  • 5 cloves garlic minced
  • 1 1/2 tbsp rice vinegar
  • 1 1/2 tsp Sriracha sauce NO SODIUM BENZOATE
  • 1 1/2 tsp cornstarch
  • 1/4 cup olive oil extra virgin, divided
  • 1 lb tempeh cut into 1/2' thick strips
  • 4 pieces tortillas whole wheat
  • 8 oz bok choy baby, sliced thin
  • 1 cup cilantro leaves fresh
  • 1/4 cup radishes trimmed, halved, sliced thin
  • 4 tbsp scallions sliced thin


  • Whisk together the sugar, soy sauce, water, garlic, vinegar, Sriracha, and cornstarch in a bowl.
  • Heat 2 tbsp of olive oil in a large skillet over medium heat and half of the tempeh slices; cook until golden brown. Transfer the cooked pieces to a paper towel lined plate to drain off any excess oil. Repeat with remaining tempeh pieces and remaining oil.
  • Add the sauce mix to the now empty skillet and simmer over medium-low heat until thickened for about 5 minutes; transfer to a bowl.
  • Toss tempeh slices and half of the sauce in a large bowl; mix gently.
  • Lay out the tortillas and layer with tempeh, bok choy, cilantro, radishes, and scallions, in the center of each tortillas. Wrap the ingredients in the tortilla and serve with remaining sauce. Enjoy!

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