Summer is perfect salad weather, but sometimes you want something just a tad heartier. With the fresh crunch of crispy lettuce, savory protein-packed tempeh, and a touch of richness from spicy mayo, this recipe for Spicy Tempeh Lettuce Wraps is the perfect answer to a summer salad slump. We especially love how there’s just the right amount of peanut butter to add fat and umami without creating a dominant peanut flavor.
INGREDIENTS
- 1 pack tempeh, crumbled (we love Smiling Hara Asian Miso Ginger Hempeh)
- 2 tbsp toasted sesame oil
- 3 tbsp shallot, diced 2 tbsp garlic, minced
- 1 tbsp jalapeño, diced
- 1 Tbsp ginger, grated
- 2 Tbsp Big Spoon Roasters Peanut Butter, or Hot Mamba Peanut Butter for extra kick
- 2 Tbsp low sodium tamari
- 1 Tbsp rice wine vinegar
- 5 Tbsp water
- 4 Tbsp mayonnaise (we used vegan mayo)
- 3 Tbsp vinegar-based hot sauce (we used Texas Pete)
- 1 Tbsp grapeseed oil
- 1 head Boston Bibb, Romaine, or Butter Lettuce
- 1 jar kimchi
- A few sprigs of cilantro
- 3-4 green onions, sliced
PREPARATION
- Heat a sauté pan over medium heat until hot.
- Drizzle toasted sesame oil into the pan, then add shallots, garlic, jalapeño & ginger.
- Sauté until browning begins to develop, 3-4 minutes, then add crumbled tempeh (and more oil if needed).
- Sauté until the tempeh is browned.
- While the tempeh cooks, whisk remaining ingredients together to make your sauce.
- Once tempeh is browned, turn heat to low, drizzle the sauce into the pan & stir well. Continue to cook for a few minutes then remove from pan.
- Mix all ingredients together well and serve.
- Fill lettuce leaves with desired amount of tempeh filling.
- Top with kimchi, mayo hot sauce, cilantro, and green onions. This meal is especially fun to serve family style!