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Ingredients (Serving 4):

1/3 cup sugar

4 tablespoons low sodium soy sauce

6 tablespoons water

5 garlic cloves, minced

1 ½ tablespoons rice vinegar

1 ½ teaspoons sriracha

1 ½ teaspoons cornstarch

2 tablespoons vegetable oil

1 pound tempeh, cut crosswise into ½ inch thick strips

4 (10-inch) flour tortillas

2 heads baby bok Choy (4 oz each), sliced thin crosswise

1 cup fresh cilantro

3 radishes, trimmed, halved, and sliced thin

2 scallions, sliced thin



1. Whisk sugar, soy sauce, water, garlic, rice vinegar, sriracha, and cornstarch together in bowl; set aside. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add half of tempeh and cook until golden brown on both sides, 2 to 4 minutes per side. Transfer to paper towel–lined plate. Repeat with remaining 1 tablespoon oil and remaining tempeh.

2. Add sugar-soy mixture to now-empty skillet and bring to simmer over medium-low heat. Cook until thickened and reduced to about 1 cup, about 5 minutes. Transfer tempeh to bowl, add half of sauce, and toss to coat. Lay tortillas on counter, then divide tempeh evenly among tortillas. Top evenly with bok choy, cilantro, radishes, and scallions, then drizzle each wrap with 1 tablespoon sauce. Fold sides of tortilla over filling, fold bottom of tortilla over sides and filling, and roll tightly. Slice in half and serve, passing remaining sauce separately.


Nutrition information per serving:

Calories 卡路里:427 kcal
Protein 蛋白質:29 g
Fat 脂肪:20 g
Cholesterol 膽固醇 : 0 mg
Carbohydrates 炭水化合物:41 g

Sodium 鈉(鹽):837 mg
Dietary Fiber 食用纖維:5 g
Calcium 鈣:586 g
Potassium 鉀:1619 g
Software 分析軟件:Nutritionist Pro

Recipe Source: America’s Test Kitchen

Nutritional Information Provided by Chinese Hospital Registered Dietitian.

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