Teriyaki Tempeh Tacos with Cilantro Lime Rice

Crumble the 12 oz of tempeh into small pieces or cut into thin strips.

Prepare the rice by rinsing 1 cup of white rice under cold water, then cook according to package instructions. Once cooked, fluff with a fork, add the juice of half a lime and 1/2 cup chopped cilantro. Set aside.

Prepare the teriyaki sauce by combining 1/4 cup low-sodium soy sauce, 2 tablespoons mirin, 2 tablespoons maple syrup, 1 tablespoon grated fresh ginger, and 3 minced garlic cloves in a small bowl.

In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Set aside.

Thinly slice the red cabbage, dice the avocado, thinly slice the radishes, and chop the green onions (separate white and green parts).

Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the crumbled tempeh and cook for 3-4 minutes until it begins to brown.

Add the white parts of green onions and stir-fry for 30 seconds.

Pour in the teriyaki sauce and bring to a simmer for 2 minutes, allowing the tempeh to absorb some of the sauce.

Stir the cornstarch slurry again and pour it into the pan. Cook for 1-2 minutes until the sauce thickens and coats the tempeh well.

While the tempeh is finishing, warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

To assemble the tacos, place a spoonful of cilantro lime rice on each tortilla, top with the teriyaki tempeh, and garnish with sliced red cabbage, diced avocado, radish slices, the green parts of green onions, and a sprinkle of sesame seeds.

Serve with lime wedges from the remaining half lime on the side.