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Week of 11/21/22

Asian Tempeh Tacos
with tangy cabbage slaw / Sriracha crema

Active: 35 Total: 35
Original GF Paleo Vegetarian
Asian Tempeh Tacos

Asian Tofu Tacos got great reviews back in 2021 for their combination of bright flavors and varied textures, so we wanted to bring them back tonight with tempeh as the protein.
Smarts #1: Feel free to use tofu using the 2021 version if you prefer.
Smarts #2: Don't forget to season the coleslaw with some salt right before serving. Salt will help the other flavors to really pop. 

Tags
Air-Fryer Friendly
Proteins
Tempeh
Cuisines
Asian - Fusion
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33

Ingredients

Metric
Servings:
4
Sriracha Crema:
  • Sour cream - 1/2 cup
  • Lime juice - 1 tsp
  • Sriracha - 1 tsp , more or less to taste
Asian-Style Coleslaw:
  • Cilantro - 2 Tbsp , leaves torn
  • Vinegar, rice - 1 1/2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Brown sugar - 1 tsp
  • Soy sauce, low-sodium - 1 tsp
  • Oil, toasted sesame - 1 tsp
  • Coleslaw mix - 10 oz
  • Sesame seeds, white (opt) - 2 tsp
Asian Tempeh Tacos:
  • Tempeh - 12 oz , sliced into thick strips (sub extra-firm tofu)
  • Water - 1 cup
  • Soy sauce, low-sodium - 3 Tbsp
  • Honey - 2 Tbsp
  • Avocados - 1 , chopped
  • Tortillas, taco-sized corn or flour - 8

Prep

  1. Tempeh - Slice tempeh into strips. (Can be done 1 day ahead)

  2. Steam tempeh - Combine tempeh and water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. (Can be done 1 day ahead)

  3. Marinate tempeh - (If prepping right before cooking, get oven heating while tempeh marinates.) Transfer tempeh to a baking dish. Whisk together soy sauce (portion for tacos) and honey and pour over tempeh. Gently stir to coat. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

  4. Make Sriracha crema - Whisk together sour cream, lime juice, and Sriracha. Taste and add more Sriracha if you’d like it spicier. (Can be done up to 5 days ahead)

  5. Cilantro - Prep as directed. (Can be done 1 day ahead)

  6. Make coleslaw - In a large mixing bowl, whisk together vinegar, cooking oil, brown sugar, soy sauce (portion for coleslaw), and toasted sesame oil. Add cilantro and coleslaw mix and toss to combine. Refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  7. Avocados - Chop avocados.

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Make

  1. Heat oven to 400F / 204C degrees.

  2. Transfer baking dish with tempeh and marinade to the heated oven. Bake for 15 to 20 minutes, stirring halfway through cooking, until tempeh is heated through and starting to turn golden around the edges.

  3. When tempeh is nearly finished cooking, add sesame seeds to coleslaw and toss well. Season with some salt.

  4. Warm tortillas according to package directions.

  5. Assemble tacos by filling them with coleslaw, tempeh, and avocados. Top with Sriracha crema. If you have extra coleslaw, serve it on the side. Enjoy!

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