Teriyaki tempeh tacos | Nourish plant-based living

Ingredients

• Serves: 4–8
• True
• For the Rice
• 188g dry brown jasmine rice, cooked with 1 tsp toasted sesame oil
• False
• 1 tbsp brown rice vinegar
• 1 tsp ume plum vinegar
• For the Tempeh
• 1½ tsp toasted sesame oil
• 1½ tsp low-sodium tamari
• 227g tempeh, cut into bite-sized pieces
• 120ml teriyaki sauce, divided
• For the Vegetables
• 4 garlic cloves, peeled and minced
• 227g fresh snow peas, cut in two
• 1 red capsicum, trimmed and chopped
• 147g sliced baby corn
• 65g sliced water chestnuts, chopped
• For the Tacos
• 8 x 15cm corn tacos, heated to soften
• 96g drained kimchi, chopped (optional)
• 2 tbsp roast sesame seeds vegan sriracha sauce
• 40g spring onions toasted sesame oil
• For teriyaki sauce
• 1 tbsp organic cornflour
• 150ml water
• 120ml vegan mirin
• 120ml low-sodium tamari
• 80g agave nectar
• 1 tsp ground ginger
• 1 tsp dried shiitake powder
• 1 tsp vegan sriracha sauce