Description
Teriyaki tempeh lettuce wraps with peanut sauce are a delicious 20 minute meal for two. This is an easy meal to make when you're crunched on time, but still want something tasty and healthy!
Ingredients
Scale
- 1 tbsp neutral tasting oil
- 1 tbsp mirin
- 1 tbsp reduced sodium soy sauce
- 1 tbsp sake
- Pinch of salt
- 8 oz tempeh
- ½ english cucumber, cut into matchsticks
- 2 carrots, cut into matchsticks,
- ½ red bell pepper, thinly sliced
- 1 head butter lettuce or romaine
For the peanut sauce:
- ⅓ cup peanut butter
- 1 tbsp seasoned rice vinegar
- 1 tbsp reduced sodium soy sauce
- 2 tbsp warm water
Instructions
For the peanut sauce:
- Combine the peanut butter, seasoned rice vinegar, 1 tbsp of the soy sauce and warm water in a small bowl.
- Thoroughly mix together with a whisk or fork until the sauce becomes smooth. Set aside.
For the teriyaki tempeh:
- Add the mirin, 1 tbsp of soy sauce, sake and a pinch of salt to a large bowl and stir.
- Using your hands, break apart the tempeh into crumbles and add the tempeh to the marinade. Mix well to ensure all the tempeh pieces are coated.
- Heat 1 tbsp of neutral tasting oil into a large pan over medium-high heat.
- Add the tempeh and any remaining marinade.
- Saute for 8-10 minutes until tempeh is evenly browned. Turn off the head.
- To assemble the lettuce wraps, layer the tempeh, cucumber, carrots and red peppers over a large leaf of lettuce. Spoon a dollop of peanut sauce over it. Carefully wrap it up in the lettuce leaf and enjoy!
Notes
- I use natural, no sugar added peanut butter.
- If the peanut sauce looks too thick whisk in some warm water to thin it out.
- Romaine lettuce will also work with this.
- This is messy when eating! If you prefer less mess, tear up the lettuce and turn this into a salad instead of lettuce wrap.
- Use two layers of lettuce leaves if they are torn or smaller.