Korean BBQ tempeh & vegetable wraps
- ⅓ cup soy sauce
- 1 ½ tbsp maple syrup
- ¼ cup tomato paste
- 2 tsp minced garlic
- 2 tsp minced ginger
- 2 tsp sesame oil
- 8 oz tempeh
- 1 red bell pepper
- 1 red onion
- 2 green onions
- 2 tbsp canola oil
- 2 tsp sesame seeds
- 4 whole grain wrap - 10" sizes
- 3 cups lettuce
In a small saucepan over medium heat, combine 12 tbsp water, the soy sauce, maple syrup tomato paste, garlic, ginger and sesame oil. Bring to a simmer, stirring often, then reduce heat to low and let simmer until slightly thickened, 5 to 6 minutes.
Meanwhile, cut tempeh into 1/2-inch cubes. Slice red bell pepper and red onion. Finely chop green onion.
Add canola oil to a small skillet over medium heat. Add tempeh and cook 5 minutes, until well browned, then flip and cook 5 minutes more. Raise heat to high and add red bell pepper and onion. Stir-fry about 2 minutes.
Lower heat to medium and add sauce to skillet. Cook just until sauce is thick and tempeh and vegetables are well coated. Remove from heat and stir in green onion and sesame seeds.
Place wrap on a plate and arrange tempeh mixture and lettuce in the center. Roll up tightly, tucking the ends in, then cut in half to serve.