Tempeh Lettuce Wraps

Name: Tempeh Lettuce Wraps
Prep time: 30 min
Yield: 4 servings
Ingredients: 1 ½ blocks tempeh; 3 tbsp neutral oil; kosher salt; 1 ½ tbsp soy sauce; 1 tbsp lime juice; 4 oz shelled edamame; 6 oz thin rice noodles; 4 medium carrots; 1 tbsp lime juice; 14 g cilantro; 1 tsp toasted sesame oil; 1 tsp soy sauce; 1 tbsp roasted sesame seeds; 4 servings Sweet & Spicy Almond Sauce; 2-3 tbsp water; 1 large head Bibb lettuce

👥 4 servings

🍽️ main

⏱️ Prep: 30 minutes

🥗 Vegan

🗣️ English (detected)

#main #tempeh #lettuce-wraps #vegan #meal-prep

From: Ian Seddon's Cookbook

🥘 Ingredients

tempeh 1 ½ blocks
neutral oil 3 tbsp
kosher salt
soy sauce 1 ½ tbsp
lime juice 1 tbsp
shelled edamame 4 oz
thin rice noodles 6 oz
carrots 4 medium
lime juice 1 tbsp
cilantro 14 g
toasted sesame oil 1 tsp
soy sauce 1 tsp
roasted sesame seeds 1 tbsp
Sweet & Spicy Almond Sauce 4 servings
water 2-3 tbsp
Bibb lettuce 1 large head

🍳 Cookware

saucepan
12-inch nonstick frying pan
slotted spoon
bowl
colander

Tempeh Crumbles

📝

Make ahead: store in an airtight container or ziploc bag in the fridge for 5 to 7 days.

📝

If you want to use more tempeh, crumble 2 (8-ounce / 227g) packs (1 pound / ~455g total). If sensitive to bitter flavors, steam the tempeh first — stove: place in a large steamer basket fitted in a saucepan with a few inches of water, bring to a rapid simmer, cover, and steam for 10 minutes; Instant Pot: add 1 to 1 ½ cups (240 to 360 mL) water to the inner pot, place the tempeh in a steamer basket and lower into the pot, cook on high pressure for 4 minutes, then quick release. If using tofu instead, press 1 block of extra-firm tofu and cut into ½-inch (1.25 cm) pieces; store in an airtight container in the fridge for up to 5 days.

1

Use your hands to crumble the tempeh into very small pieces, ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).

Tempeh Lettuce Wraps

1

Bring a medium saucepan of water to a boil. Open some windows for ventilation and line a large plate or cutting board with a few paper towels.
2

Cook the tempeh. Heat a 12-inch nonstick frying pan (or cast iron skillet or carbon steel pan) with the neutral oil over medium-high to high heat until it just starts to lightly smoke. Add the Tempeh Crumbles and arrange in a single layer as much as possible.
3

Cook for 2 minutes undisturbed, then toss. Cook for a total of 12-14 minutes , stirring every 1 ½ to 2 minutes, until mostly golden brown and crisp (some pieces will get brown before others, that's okay). If needed, lower the heat to medium to prevent burning.
4

Transfer the tempeh to the paper towel-lined surface to blot out excess oil and season with a couple pinches of kosher salt . Once the tempeh has cooled off a bit, transfer it to a bowl. Add in soy sauce and lime juice . Toss to coat the tempeh.

Carrot Noodle Salad

1

While the tempeh cooks, make the salad. Once the water is boiling, add the shelled edamame and cook per the bag instructions (skip if using refrigerated edamame). Using a slotted spoon , scoop out the edamame into a large bowl (it's okay if a few are left behind).
2

Bring the water back to a boil and cook the thin rice noodles per the package instructions. Drain, then rinse to bring to room temp. Use scissors to cut the noodles so they're easier to eat. Shake the colander well, then add to the edamame.
3

Shred the carrots using a julienne peeler, the shredding disc on a food processor, or a box grater.
4

To the noodles and edamame, add lime juice plus the cilantro , grated carrots, toasted sesame oil , soy sauce , and roasted sesame seeds . Taste, adding more lime juice or soy sauce as desired.

Assemble

📝

Note 1: If you want to cook 2 (8-ounce / 227g) packs of tempeh, use ¼ cup (56g) of neutral-flavored oil. When tossing the cooked tempeh, use 2 tablespoons (34g) soy sauce and 1 tablespoon + 1 teaspoon (20 mL) lime juice; add more to taste.

📝

Note 2: If you're making tofu instead of tempeh, start the recipe by making pan-fried tofu; toss with the soy sauce and lime juice as listed for the tempeh. Or make baked sesame tofu and assemble as listed in the last step.

📝

Note 3: Not a fan of cilantro? Replace it with fresh mint or Thai basil.

📝

Storage: Store the Carrot Noodle Salad and crispy tempeh separately in the fridge for about 3 to 4 days. Reheat the tempeh in a nonstick frying pan over medium heat with a touch of oil and toss for a few minutes until heated through, then squeeze on some lime juice if you have any left over. Assemble as listed in the last step right before serving.

📝

Nutrition boost: For even more protein, use more edamame and sesame seeds in the carrot salad and cook more tempeh (see Note 1). For more veggies, add any of the following to the carrot salad: chopped scallions, thinly sliced water chestnuts, half-mooned cucumbers, or shredded cabbage.

1

In a medium bowl, whisk together the Sweet & Spicy Almond Sauce and water until pourable but still thick.
2

Separate the Bibb lettuce into individual leaves.
3

Spoon some Carrot Noodle Salad on each lettuce leaf, followed by fried tempeh. Spoon some Sweet & Spicy Almond Sauce on top. Repeat with the remaining lettuce and fillings. With any remaining Carrot Noodle Salad, dollop on some Sweet & Spicy Almond Sauce and serve on the side. If desired, top with a squeeze of lime juice and a dash of soy sauce.

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