Umami Rich Chinese Black Bean Seitan Tacos by Ching He Huang
Lee Kum Kee

Umami Rich Chinese Black Bean Seitan Tacos by Ching He Huang

Serves 2
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Fresh green peppers are sliced to strips and wok fried with onions until smoky in rich Lee Kum Kee Black Bean Garlic  Sauce, Lee Kum Kee Premium Light Soy Sauce with seitan slices and encased in wheat flour tacos, topped with creamy avocado, radish, fresh chillies, red onion slices pickled in Lee Kum Kee Seasoned Rice Vinegar. This is a Chinese inspired Mexican Taco! 

Lee Kum Kee Black Bean Garlic Sauce is packed full of savoury umami and pairs perfectly with crunchy peppers – traditionally used in a Cantonese classic dish but I am turning this combination into a delicious filling for some Mexican tacos. The umami filling against the fresh ingredients of creamy avocado, bright pickles, fresh chilli and topped with Chilli Garlic vegan mayo makes this a flavour packed fusion dish. 

An easy and straightforward no fuss mid-week supper. 

Green pepper is a very high source of vitamin C – a single one provides up to 169% of your recommended daily amount. Other vitamins and minerals include Vitamin K, A, folate and potassium. 


Credit: Ching He Huang


200g seitan, drained, sliced to strips
4 corn taco tortilla
2 large green peppers, washed, deseeded, sliced to strips
2 garlic cloves, peeled, finely chopped
2 small white onions, peeled, chopped to half-moon slices
1 Tbsp rapeseed oil
1 red chilli, deseeded, finely chopped
Tortilla Fillings
100g pink radish, washed, julienned
2 Tbsp vegan mayonnaise
1 red onion, peeled, sliced
1 ripe avocado, mashed


coriander leaves


1 Heat a wok over medium heat and add the rapeseed oil. Add the garlic, chilli and onions, cook for 1 minute until the onions are golden and translucent, a bit smoky and seared around the edges. Add the green peppers and cook for 10 seconds, then add the seitan strips and give that a good stir. Follow with Lee Kum Kee Black Bean Garlic Sauce and toss together well.
2 Season with Lee Kum Kee Premium Light Soy Sauce and toss cooking until the flavours have coated the seitan well. Then take it off the heat and transfer to a serving plate.
3 Meanwhile, heat the corn tacos for 20 seconds on each side. Then set aside on a warmed plate covered with foil. Keep in the oven warm until serving.
4 Make the red onion rice vinegar pickle by cutting the red onion into strips, place it into a bowl and add Lee Kum Kee Seasoned Rice Vinegar . Smash the avocado and set aside. Slice the red radish and set aside. In a small bowl, combine the Lee Kum Kee Chilli Garlic Sauce with the vegan mayo.
5 Assemble a taco by placing some of the Black Bean pepper seitan in the centre, top with some of the pickled red onions, radish, creamy avocado and dress with Chilli Garlic vegan mayo.
6 Finally, garnish with some fresh coriander leaves.
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