1. 16 February 2010 · 05:52 PM ·

    Taco 017: Thai-ish Tempeh Tacos

    In this episode, I try too hard at some Asian-Latin Taco Fusion Business and it turns out lame.

    Scene One - Couple shopping at the local Whole Foods.
    “Have you ever had this pre-marinated coconut curry tempeh?”
    “No.”
    “Do you think I could make another Thai-inspired taco with it?”
    “Not really.”
    “Well, I’m going to buy it.”

    Scene Two - Cooking the tacos in the kitchen
    “What makes things Thai, anyway? Lemongrass? Ginger? Hey, we have a bunch of cilantro - that’s Latin and Asian!”
    “These beans taste weird. This isn’t working.”

    Scene Three - Eating dinner
    “So this is… fine. I guess.”
    “I guess.”
    “Well, I’m going to blog about it anyway.”

    (Note: While cooking, I noticed on the back of the tempeh box that Tofurky, the manufacturer, was running a recipe contest. I wrote this up and submitted it for that. If I win - which I don’t harbor illusions that I will, mind you - I promise to dedicate my prize to you. You can never win if you don’t try, right? Also, to write a better entry I would have had to buy more tempeh before the deadline, which is today. In any event, the recipe is written a little differently than I normally would. It even has precise measurements for things! Don’t get confused.)


    Coconut Curry Tempeh Tacos Burritos? (I think actually burritos)
    1 cup thai jasmine rice
    2 tablespoons finely chopped fresh cilantro leaves
    15 ounce can of black beans
    juice of one lime
    1 teaspoon prepared/jarred lemongrass
    small head of broccoli
    1 tablespoon peanut oil
    1 package Coconut Curry Tempeh
    1 cup (packed) shredded carrot (about three carrots)
    prepared Thai peanut sauce
    sri racha
    flour tortillas

    Procedure

    1. Cook jasmine rice until light and fluffy on stovetop or in a rice cooker. When fully cooked, add the chopped cilantro and toss thoroughly to combine.

    2. Strain and rise canned beans. Put in a small pot on the stove. Add lime juice and lemongrass. Stir. Simmer until heated through.

    3. Chop broccoli head into small florets. Steam florets until bright green and cooked, but still crisp.

    4. Heat peanut oil in a shallow pan. Once hot, add coconut curry tempeh strips. As temper cooks, use tongs to move around in the pan and break the strips up into bite-sized morsels. Cook until lightly browned and hot.

    5. Assemble the burritos: Begin by spreading a bit of peanut sauce on the center of a tortilla. Add some beans and rice, followed by tempeh. Top with broccoli and carrots. Drizzle sri racha sauce to taste. Wrap the tortilla up and enjoy!