Spicy Peanut Tempeh Lettuce Wraps
Author -Ingredients
For the spicy peanut sauce:
- 1/3 cup peanut butter
- 1/4 cup warm water
- 1-2 cloves garlic grated on a microplane or finely minced (adjust to taste)
- 2 teaspoons finely minced ginger or 1/2 teaspoon ginger powder
- 2 tablespoons tamari
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon maple syrup or agave
- 1-2 tablespoons sriracha to taste (substitute crushed red pepper flakes to taste)
For the wraps:
- For the wraps:
- 12 butter lettuce leaves you can also use radicchio leaves, endives, cabbage leaves, or small collard leaves
- 1 8- ounce package tempeh cut into about 3/4-inch cubes
- 1-2 teaspoons toasted sesame oil
- Optional toppings: Sriracha sauce chopped 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.