Layered with Asian flavors and some mighty textural power, these will be perfect to help ring in the next Taco Tuesday! Frozen baby corn is so much tastier than canned, but it can be hard to find. If you cannot locate any, replace the baby corn with the same quantity of frozen corn kernels.
YIELD : 8 tacos
FOR THE RICE
1 cup (188 g) dry brown jasmine rice or other rice, cooked per package instructions with 1 tsp (5 ml) toasted sesame oil
1 tbsp (15 ml) brown rice vinegar
1 tsp (5 ml) ume plum vinegar
FOR THE TEMPEH
1½ tsp (8 ml) toasted sesame oil
1½ tsp (8 ml) reduced-sodium tamari
8 oz (227 g) tempeh, cut into bite-sized pieces
½ cup (120 ml) Teriyaki Sauce , divided
FOR THE VEGETABLES
1½ tsp (8 ml) toasted sesame oil
4 cloves garlic, peeled and minced
8 oz (227 g) fresh snow peas, trimmed and cut in two
1 red bell pepper, trimmed and chopped
⅔ cup (147 g) sliced frozen baby corn (see headnote)
¼ cup (65 g) sliced water chestnuts, chopped
FOR THE TACOS
8 (6-inch [15-cm]) corn tacos, heated to soften
½ cup (96 g) drained Homemade Kimchi or store-bought, chopped (optional)
2 tbsp (14 g) roasted sesame seeds
Vegan Sriracha sauce
½ cup (40 g) sliced scallions
Toasted sesame oil
To make the rice, fluff the cooked rice and place in a bowl, gently folding with the vinegars. Set aside.
To make the tempeh, place the sesame oil, tamari and tempeh in a nonstick skillet. Sauté on medium-high heat for 2 minutes, stirring occasionally, and add ¼ cup (60 ml) of teriyaki sauce. Sauté on medium heat until glazed and golden, stirring occasionally, about 8 minutes. Set aside.
To make the vegetables, place the oil, garlic, snow peas, bell pepper and baby corn in a nonstick skillet. Sauté for 2 minutes. Add 3 tablespoons (45 ml) of teriyaki sauce and the water chestnuts, stir well and cook until tender but still crisp, about 4 minutes. Set aside.
To assemble the tacos, in the center of each tortilla, add 1 tablespoon (12 g) of rice, 2 tablespoons (20 g) of veggies, 1 tablespoon (12 g) of kimchi (if using) and 6 cubes of tempeh. Drizzle 1 tablespoon (15 ml) of teriyaki sauce over the filling. Top with sesame seeds, Sriracha to taste and scallions. Drizzle with sesame oil, fold and serve immediately. There will be leftover tempeh, rice and vegetables.