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BBQ Tempeh Wraps

My new love.


I am head over heels for this tempeh. I could snack on it all day. I've made it twice now, and the second time, I was sure to make extra tempeh in case some "disappeared" before making it into the wraps. But the wraps are good too.

I worked from this recipe. My only ingredient change was to use balsamic vinegar instead of Chinese black vinegar, because I don't have Chinese black vinegar. (The first time I tried rice vinegar, but the balsamic version came out better). In terms of cooking method, I also seared the marinated tempeh before adding the sauce at the end (instead of cooking the sauce the whole time), just to make a bit less mess of the pan.

The wrap idea was really just an excuse to eat avocado with this tempeh. Match made in heaven.


The Recipe:
1 package tempeh, sliced into wide strips
1 green onion, sliced small
2 tb soy sauce
2 tb balsamic vinegar
2 tb mirin
2 tsp sesame oil
1 tsp maple syrup
2 tsp olive oil
sea salt, to taste
wraps, arugula or spinach, avocado, and red onion, for serving

  • Combine green onion, soy sauce, vinegar, miron, sesame oil, maple syrup, olive oil, and sea salt. Add tempeh and marinate 20 minutes.
  • In olive oil over medium-high heat, pan-fry tempeh on all sides until lightly browned.
  • Add sauce to pan and stir until the sauce has thickened and coated the tempeh.
  • Serve in a wrap with arugula, avocado, and red onion

The Verdict:
Overall grade: A+
Overall reason: Tangy, salty, yummy
Time to prepare: 30 minutes including marinating time
Husband quote: "It's good." (High praise from the meat eater.)
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