Asian Fusion Burritos

Asian Fusion Burritos

This is a recipe that I’ve been planning on trying ever since the popular food truck, Koi Fusion, opened here in Portland. Asian Fusion Burritos are a menu item there but this recipe is a far cry different – it features glazed tempeh and baby Bok Choy for the greens as well as spicy kimchee fried rice. So yummy! While these burritos take a bit of time and energy to prepare, they are well worth it. Try these for your next build-your-own-burrito night with some cilantro, salsa and vegan sour cream and I promise you won’t be disappointed!

Bok Choy is the featured veggie for the day, giving these spicy burritos a refreshing watery crunch. A very low calorie leafy green, Bok Choy is an excellent source of Vitamin C and Vitamin A. Bok Choy contains several anti-oxidant compounds which, together with dietary fiber and vitamins, help protect against breast, colon, and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood.

Asian Fusion Burritos

 

Asian Fusion Burritos

For the Kimchee Fried Rice:

  • 2 cups cooked rice (white or short-grain brown, preferably a day old)
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup kimchee, plus 2 Tbs kimchee juice from the jar
  • 1 Tbs vegetable oil
  • 1 tsp hot chili paste
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp sesame seeds (white or black)
  • ground pepper, to taste

For the Glazed Tempeh:

  • 1 package, or about 10 ounces, of tempeh, sliced into bite-size pieces
  • 1 Tbs soy sauce
  • 2 tsp agave nectar
  • 1 Tbs hoisin
  • juice from 1 large orange
  • juice from 1/2 lime
  • 1 inch piece of ginger, minced
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 1 Tbs olive oil

For the Burritos:

  • 4 tortillas
  • 1 head baby Bok Choy, chopped
  • salsa, if desired
  • non-dairy sour cream, if desired
  • additional green onions for garnish

In a large wok, heat the vegetable oil over medium high heat to begin to make the kimchee fried rice. Add in green onions and garlic and sauté, stirring constantly, until they are fragrant.

Cut kimchee into bite size pieces using kitchen shears in a small bowl. Add in kimchee and kimchee juice to the wok and cook for another minute. Stir in chili paste and soy sauce, cooking another two minutes until kimchee softens. Add in rice and continue to cook, reducing heat to low and stirring to combine. Sprinkle sesame oil and sesame seeds in, mixing quickly to combine and seasoning to taste with salt and pepper. Set aside, keeping warm.

For the tempeh glaze, combine soy sauce, agave, hoisin, orange and lime juices, ginger, garlic and sesame oil. Mix well and set aside.

In a saucepan, heat the olive oil for the tempeh over medium heat. Add the tempeh and cook 5 minutes on one side, until browned. Flip and cook another 5 minutes. Lower heat to medium-low and add in soy sauce mixture. Continue to cook until liquid simmers down into a thick glaze, turning the tempeh pieces several times to coat thoroughly, about 2 minutes more.

Assemble the burritos by layering kimchee rice, glazed tempeh, bok choy and green onions. Add any additional desired ingredients such as salsa and non-dairy sour cream and serve hot.

Asian Fusion Burrito Ingredients with Bok Choy and Kimchee Rice

Asian Fusion Burrito Ingredients

These delicious burritos were filling and spicy with the perfect amount of heat. The sweetness of the glazed tempeh balanced the spicy kimchee rice, giving these burritos a complex flavor. I think I’m hooked on these! I sure hope you try them and let me know what you think.

Asian Fusion Burritos with Glazed Tempeh

Stay tuned for tomorrow’s recipe featuring another veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge. I’m starting to run out of veggies, so if you have any suggestions please let me know!

In case you missed the last 46 days of recipes, here they are:

Printable Version:

Asian Fusion Burritos
 
Author:
Serves: 4
Ingredients
  • For the Kimchee Fried Rice:
  • 2 cups cooked rice (white or short-grain brown, preferably a day old)
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup kimchee, plus 2 Tbs kimchee juice from the jar
  • 1 Tbs vegetable oil
  • 1 tsp hot chili paste
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp sesame seeds (white or black)
  • ground pepper, to taste
  • For the Glazed Tempeh:
  • 1 package, or about 10 ounces, of tempeh, sliced into bite-size pieces
  • 1 Tbs soy sauce
  • 2 tsp agave nectar
  • 1 Tbs hoisin
  • juice from 1 large orange
  • juice from ½ lime
  • 1 inch piece of ginger, minced
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 1 Tbs olive oil
  • For the Burritos:
  • 4 tortillas
  • 1 head baby Bok Choy, chopped
  • salsa, if desired
  • non-dairy sour cream, if desired
  • additional green onions for garnish
Instructions
  1. In a large wok, heat the vegetable oil over medium high heat to begin to make the kimchee fried rice. Add in green onions and garlic and sauté, stirring constantly, until they are fragrant.
  2. Cut kimchee into bite size pieces using kitchen shears in a small bowl. Add in kimchee and kimchee juice to the wok and cook for another minute. Stir in chili paste and soy sauce, cooking another two minutes until kimchee softens. Add in rice and continue to cook, reducing heat to low and stirring to combine. Sprinkle sesame oil and sesame seeds in, mixing quickly to combine and seasoning to taste with salt and pepper. Set aside, keeping warm.
  3. For the tempeh glaze, combine soy sauce, agave, hoisin, orange and lime juices, ginger, garlic and sesame oil. Mix well and set aside.
  4. In a saucepan, heat the olive oil for the tempeh over medium heat. Add the tempeh and cook 5 minutes on one side, until browned. Flip and cook another 5 minutes. Lower heat to medium-low and add in soy sauce mixture. Continue to cook until liquid simmers down into a thick glaze, turning the tempeh pieces several times to coat thoroughly, about 2 minutes more.
  5. Assemble the burritos by layering kimchee rice, glazed tempeh, bok choy and green onions. Add any additional desired ingredients such as salsa and non-dairy sour cream and serve hot.

 

 

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