---
title: BBQ 5-Spice Tempeh Mushroom Tacos
tags:
  - ppk
  - main
source:
  name: Post Punk Kitchen
  author: Isa Chandra
  url: https://www.theppk.com/2020/05/bbq-5-spice-tempeh-mushroom-tacos/
locale: en_US
diet: vegan
servings: 2
---

>> [auto_scale]: true
>> [duplicate]: ref

>> [define]: ingredients
@tortillas|8in (20cm) tortillas{}
>> [define]: default

= Marinade

> I marinate the tempeh for up to an hour (but not longer than that) but if you’ve got 15 minutes, no problem, it will still be yummy, just a little less soaked through.

> This marinade is soooo good for a million things. Try it on baked tofu or even veggies like cauliflower or brussels.

In a #mixing bowl{}, combine @soy sauce{3%tbsp}, @sriracha{1%tbsp}, @sesame oil{1%tbsp}, @canola oil{1%tbsp}, @brown sugar{1%tbsp}, @smoked paprika{1%tbsp} and @5-spice{1/2%tsp}.
Mix vigorously.

Add the @tempeh{250%g}(diced) and toss to coat. Let marinade for ~{15-60%min}.

= Slaw

In another #mixing bowl{}, combine @red cabbage{4%cups}(thinly sliced, tough core removed), juice of @lime{1}, @agave syrup{1%tbsp}, @olive oil{1%tsp}, @fresh parsley{1/4%cup}(finely chopped) and @-salt{1%pinch}.
Taste for seasoning, then let wilt.

= Fillings

Preheat a #large skillet{} over medium heat.
When good and hot (not before!), cook @cremini mushrooms (champignons){250%g}(sliced thin) in @canola oil{1%tbsp} until moisture is released and they've browned a bit, about ~{7%min}.

Add the @&(=1)tempeh{}, reserving some marinade.
Cook for about ~{10%min}, flipping often, until caramelized on the edges.
Add more marinade as needed.

Heat @tortillas{6} your preferred way and assemble:
Slaw on bottom, then tempeh, then tuck in @avocado{1}(sliced).
Sprinkle with a little @lime{} juice and @-salt{} if you like.
Serve asap!