1-2tablespoonssrirachato taste (substitute crushed red pepper flakes to taste)
For the wraps:
For the wraps:
12butter lettuce leavesyou can also use radicchio leaves, endives, cabbage leaves, or small collard leaves
1 8-ouncepackage tempehcut into about 3/4-inch cubes
1-2teaspoonstoasted sesame oil
Optional toppings: Sriracha saucechopped green onions, grated carrots, shredded red cabbage, toasted sesame seeds
Instructions
To prepare the sauce, whisk together the peanut butter and warm water. Add remaining ingredients and whisk till the sauce is smooth. Set aside half of it to serve with the wraps; you’ll use the rest for sautéing the tempeh.
Heat the sesame oil, one teaspoon at a time, in a medium sized, nonstick skillet. Add the tempeh cubes and sauté until they’re browning and just crispy (a minute or two on each side).
Add half of the peanut sauce to the pan and cook the tempeh cubes, stirring often, until the sauce is reduced and the cubes are nicely glazed. Pile about 3-4 cubes in each lettuce cup, then add toppings of choice. Dip the wraps in extra peanut sauce and enjoy.