Five spice tempeh and hoisin wraps
Crisp tempeh strips glazed with soy and hoisin, rolled in a tortilla with cold cucumber, carrot and spring onion. Think of it as a vegetable duck pancake, ready in 20 minutes.
- Time
- 20 min
- Serves
- 2
Method
- Slice the tempeh into thin strips about 5 mm thick. Cut the cucumber and the peeled carrot into matchsticks, shred the spring onions lengthways and pull apart the little gem lettuce leaves.
- Warm the olive oil in a frying pan over a medium heat. Add the tempeh and the chinese five spice and fry for 5 to 6 minutes, turning, until crisp and golden.
- Pour in the soy sauce and half the hoisin sauce and toss for 1 minute, until the tempeh is glossy and sticky. Take the pan off the heat.
- Warm the tortillas one at a time in a dry frying pan for 20 seconds on each side, or wrap them in foil and warm them in a low oven.
- Spread the rest of the hoisin down the middle of each tortilla. Add a lettuce leaf or two, then the tempeh, cucumber, carrot and spring onions.
- Fold in the bottom, roll up tightly and serve.
Tip Slice the tempeh evenly thin so it crisps instead of steaming. Spread the hoisin right down the middle so each bite gets some.
Per portion
| Energy | 719 kcal |
| Protein | 32 g |
| Carbohydrate | 86 g |
| of which sugars | 21 g |
| Fat | 24 g |
| of which saturates | 6 g |
| Fibre | 13 g |
| Salt | 4.05 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tempeh200 g
- hoisin sauce60 g
- tortilla4
- cucumber½
- spring onion4
- carrot1
- little gem lettuce1
- chinese five spice1 tsp
- soy sauce1 tbsp
- olive oil1 tbsp
