Korean Barbecue Tempeh Wraps

Name: Korean Barbecue Tempeh Wraps
Yield: Serves 4
Cuisine: Korean
Ingredients: 3/4 cup, sugar; 6 tablespoons, soy sauce; 6 tablespoons, water; 5 , garlic cloves, minced; 1 1/2 tablespoons, rice vinegar; 1 1/2 teaspoons, sriracha; 1 1/2 teaspoons, cornstarch; 1/4 cup, vegetable oil; 1 pound, tempeh, cut crosswise into ½-inch-thick strips; 4 (10-inch), flour tortillas; 2 heads, baby bok choy (4 ounces each), sliced thin crosswise; 1 cup, fresh cilantro leaves; 3 , radishes, trimmed, halved, and sliced thin; 2 , scallions, sliced thin

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To give this simple tempeh wrap great flavor, we make our own sweet and spicy Korean-style barbecue sauce.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME50 minutes

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

With bold flavors and sweet, sticky sauce, barbecue chicken wraps are always a hit. We decided to translate those winning flavors into a vegetarian wrap. For the protein, we chose tempeh, which has a great firm, chewy texture that stood out...

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