TEMPEH LETTUCE CUPS
A fresh and delicious take on traditional lettuce wraps, only these are better! This recipe can also be made with crumbled or cubed firm tofu!
Ingredients
- For the sauce:
- 3 tablespoons Hoisin sauce It usually contains honey. For homemade use included recipe
- 2 tablespoons rice vinegar
- ½ teaspoon toasted sesame oil
- For the tempeh filling:
- 1 head butter lettuce leaves kept whole, trimmed and washed
- 1 package tempeh cut into small cubes
- Vegetable broth as needed
- 1 cup shredded carrots
- 1 can water chestnuts finely chopped
- 4 scallions finely chopped
- 1/2 tablespoon freshly grated ginger
- 4 garlic cloves finely chopped
- 1 cup shredded red cabbage finely chopped
- 1/3 cup roasted peanuts roughly chopped
- 1 cup cilantro leaves loosely packed
Instructions
- For the sauce: In a small bowl add the Hoisin sauce, rice vinegar and toasted sesame oil and mix well to incorporate. Set aside.
- For the tempeh filling: Heat ¼ cup vegetable broth in a large saucepan. When hot, add the cubed tempeh, ginger, garlic and sauté for a bit then add carrots, water chestnuts, scallions and cabbage. Stir well and sauté for a few minutes, adding additional broth as needed to keep it from burning or drying out. Put the lid on to steam and soften the veggies.
- Add the sauce and stir to coat.
- Remove from the heat and allow it to cool for a few minutes.
- To assemble the lettuce cups, take 1-2 pieces of whole lettuce and place a scoop of the tempeh mixture inside. Garnish with peanuts and cilantro leaves. Serve warm or at room temperature.