A year or two ago I read a New York Times article about Korean taco carts taking over Los Angeles. It's been in the back of my head ever since. This week I saw another article, and I decided to veganize them using tempeh. They are reminiscent of the Veganomicon baja tempeh tacos, but the flavors are very different.
Korean Tacos
Tempeh Bulgogi
¼ c tamari
¼ c white wine
¼ c unseasoned rice vinegar
1/8 c sesame oil
1½ T brown sugar
3 green onions, sliced thin
3 cloves garlic, minced
8 oz pkg soy tempeh
Whisk together all ingredients except tempeh. Place in shallow dish or plastic bag. Slice tempeh into 1/8 to 1/4 inch slices. Steam in a shallow layer of boiling water for ten minutes. Remove from water and cool to room temperature. Add to marinade. Refrigerate overnight, up to 24 hours. Remove tempeh from marinade. Pan-fry in a little peanut oil for three to four minutes on each side, till golden.
Asian Slaw
3 leaves romaine lettuce, thinly sliced
¼ purple cabbage, thinly sliced
¼ Walla Walla onion, minced
1 ½ t sesame oil
1 ½ t peanut oil
1 T unseasoned rice vinegar
1 t soy sauce
Whisk together dressing ingredients. Add romaine, cabbage, and onion. Allow to sit at room temperature one hour to allow flavors to meld.
For plating
lime wedges, corn tortillas, black sesame seeds, lime zest
For each taco: Warm a tortilla. Place two pieces of tempeh in center of tortilla. Top with a couple of tablespoons of slaw. Squeeze a generous wedge of lime over the taco. Sprinkle with sesame seeds and lime zest.
