In a small bowl, combine the 2 tsp / 10 ml rice vinegar, 2 tsp / 10 ml soy sauce, and 1 tsp / 7g (0.25 oz) raw honey; whisk until blended and set aside.
In a separate small bowl, mix the 1 tsp / 3g (0.11 oz) cornstarch with the 2 tsp / 10 ml water until smooth; set aside.
Add 2 tbsp / 30 ml of the vegetable oil to a frying pan and heat on medium-high heat.
Once the oil is hot, add the smashed garlic clove and fry briefly, using a spatula to move it through the oil to flavor it.
Add the 6 oz / 170g of chopped tempeh to the pan and stir-fry constantly for about 7 minutes until cooked on all sides; remove the tempeh from the pan and set aside.
Add the remaining 1 tbsp / 15 ml of vegetable oil to the same pan.
Add the 3 tbsp / 30g (1.06 oz) chopped onion and stir-fry for approximately 1 minute.
Add the 0. 33 cup / 50g (1.76 oz) chopped red bell pepper and stir-fry for another 1 minute, then add the 0. 25 cup / 25g (0.88 oz) bean sprouts.
Pour the prepared rice vinegar and soy sauce mixture into the middle of the vegetables in the pan.
Give the cornstarch and water mixture a quick re-stir, then turn the heat up to medium-high and add it to the pan.
Cook, stirring constantly, until the sauce boils and thickens significantly.
Return the cooked tempeh to the pan and toss to coat with the vegetables and sauce, then sprinkle the 3 drops of sesame seed oil over the top.
To assemble, place a few pieces of shredded lettuce on each of the 4 tortilla wraps.
Spoon one-quarter of the tempeh and vegetable mixture over the top of the lettuce on each wrap and roll them up tightly to serve.
Don't Skip the Tempeh Sear: To get that meaty, satisfying texture, ensure your oil is hot before adding the tempeh.
Let it get golden brown and slightly crispy on the edges before adding the sauce. This texture contrast is key to a great vegetarian sandwich.
Warm Your Tortillas: Cold tortillas tend to crack when rolled. Briefly warm your wraps in a dry skillet or microwave for 10-15 seconds to make them pliable and easy to roll tight.
