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Korean BBQ Seitan Tacos

Posted By Produce Department On April 4, 2014 @ 11:33 am In Main Dish,Mexican,Tempeh and Seitan,Vegan Mashup | 1 Comment

by CHEF ADAM SOBEL, THE CINNAMON SNAIL FOOD TRUCK [1].

mad taco [2]

photo by Kate Lewis [3]

Easy Korean BBQ Seitan Filling

1 package pre-made seitan

2 Tablespoons olive oil

3-5 Tablespoons smoked chili sauce or korean gochujang

Roughly chop the seitan.  Heat the olive oil in a sauté pan over a medium high flame.  Sauté the seitan for 5-6 minutes until lightly browned and seared. Add the chili sauce and continue to sauté for about another 2 minutes, until the seitan has absorbed most of the sauce.

Srichacha Cream

1 minced scallion

½ C. vegenaise or other vegan mayonnaise alternative

2 T. sriracha sauce

2 T. mirin

Combine all ingredients in a small bowl, whisking for about 30 seconds, until an even orange color develops.

Setting up the Tacos

8 corn tortillas (5-6 inch size for tacos)

2 C. baby arugula

2/3 C. kimchi (without fish)

¼ C. additional gochujang (optional for garnish)

3 T. toasted sesame seeds (optional for garnish)

¼ C. thinly sliced scallions (optional for garnish)

Warm the tortillas on both sides by placing them over a gas burner for about 10 seconds on each side.  Flip the tortillas with tongs. Lay out all the warmed tortillas.  On each tortilla, spread about 1 tablespoon of sriracha cream, a small pile of arugula, 2-3 tablespoons of kimchi, and 4 strips of tofu.  Optionally garnish each taco with additional gochujang, sesame seeds, and scallions.


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URLs in this post:

[1] THE CINNAMON SNAIL FOOD TRUCK: http://www.cinnamonsnail.com/

[2] Image: http://delicioustv.com/wp-content/uploads/2014/04/Mad-Taco72.jpg

[3] Kate Lewis : http://www.kk-lewis.com/index2.php#!/HOME

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