• Paula Morais

Thai Style Tempeh Lettuce Wraps


Ingredients:

  1. 1 Tbsp sesame oil

  2. 2 tsp fresh minced garlic

  3. 2 tsp grated ginger

  4. ½ red bell pepper, deseeded and cut into long thin strips

  5. 1 carrot, peeled and cut into matchsticks

  6. 2 8-ounce packages tempeh crumbled into a bowl

  7. 8 Bibb lettuce leaves (I used romaine)

  8. ½ cucumber peeled and cut into long thin strips

  9. ½ cup bean sprouts or any sprouts

Sauce

  1. 2 Tbsp red chili paste (I didn’t have any so I just used chili powder)

  2. 1 Tbsp mellow white miso paste

  3. 1 Tbsp toasted sesame oil

  4. 1 Tbsp agave nectar

  5. 1 Tbsp Braggs Aminos or low sodium tamari

  6. ¼ cup water

  7. 1 Tbsp fresh cilantro

Directions:

In a large skillet, heat the sesame oil over medium heat & saute the garlic and the ginger for about 2 minutes. Add bell pepper and carrots and saute until soft. Add the crumbled tempeh and saute for about 5 minutes, stirring well to combine until it’s lightly browned.

Sauce

In a blender, combine the chili paste, miso, sesame oil, agave nectar, water, Braggs & cilantro and blend until smooth. Add this to the tempeh & veggie mixture and stir to combine. Let it heat through for about 3-5 minutes. To assemble: Scoop about a ¼ cup of the tempeh mixture onto a lettuce leaf and top with cucumber and sprouts.

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