Cauliflower Biryani

Name: Cauliflower Biryani
Cuisine: Asian, Korean
Ingredients: ¾ cup sugar; 6 tablespoons soy sauce; 6 tablespoons water; 5 garlic cloves, minced; 1½ tablespoons rice vinegar; 1½ teaspoons sriracha; 1½ teaspoons cornstarch; ¼ cup vegetable oil, divided; 1 pound tempeh, cut crosswise into ½-inch-thick strips, divided; 4 (10-inch) flour tortillas; 2 large 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

5 steps

Korean Barbecue Tempeh Wraps Serves 4 Why This Recipe Works Boldly flavored, sweet-and-sticky Korean barbecue is always a hit, and this tempch wrap includes all those winning flavors, proving that you don't need meat to enjoy it. Tempeh has a great firm, chewy texture that stood out once wrapped, and its slight bitterness worked beautifully with the flavor-packed barbecue sauce. To give the tempeh a deeply browned crust, we seared it in a skillet before tossing it with the quick sauce made from soy sauce, garlic, sugar, sriracha, and rice vinegar, which balanced the tempeh with sweetness, tang, and a little heat. Including some cornstarch and simmering the sauce for 5 minutes gave it a thick, velvety consistency, and it clung nicely to the tempeh. For vegetables and herbs, we chose thinly sliced baby bok choy, radishes, and scallions for cool crunch, plus whole cilantro leaves for freshness. We tossed half of the barbecue sauce with the tempeh and then drizzled the other half over the vegetables so the wrap would have great flavors in every bite,

Updated at: Mon, 19 Aug 2024 17:25:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories711 kcal (36%)

Total Fat31.8 g (45%)

Carbs83.2 g (32%)

Sugars40.5 g (45%)

Protein31 g (62%)

Sodium1843 mg (92%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¾ cupsugar

6 tablespoonssoy sauce

6 tablespoonswater

5garlic cloves

minced

1 ½ tablespoonsrice vinegar

1 ½ teaspoonssriracha

1 ½ teaspoonscornstarch

¼ cupvegetable oil

divided

1 poundtempeh

cut crosswise into 1/2-inch-thick strips, divided

410-inch flour tortillas

2 headsbaby bok choy

sliced thin crosswise

1 cupfresh cilantro leaves

3radishes

trimmed, halved, and sliced thin

2scallions

sliced thin

Instructions

Step 1

1. Whisk sugar, soy sauce, water, garlic, vinegar, sriracha, and cornstarch together in bowl.

Step 2

2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add half of tempeh and cook until golden brown, 2 to 4 minutes per side; transfer to paper towel-lined plate. Repeat with remaining 2 tablespoons oil and remaining tempeh.

Step 3

3. Add sugar-soy mixture to now-empty skillet and simmer over medium-low heat until thickened and measures 1 cup, about 5 minutes; transfer to bowl. Toss tempeh with half of sauce in separate bowl.

Step 4

4. Lay tortillas on counter; arrange tempeh, bok choy, cilantro, radishes, and scallions in center of each tortilla; then drizzle each with 1 tablespoon sauce. Fold short sides then bottom of each tortilla over filling, pulling back firmly to tighten tortilla around filling, then continue to roll tightly.

Step 5

Serve with remaining sauce.