I love tempeh! It is really delicious if it’s prepared correctly. It’s a great source of protein and has a host of other nutritional benefits. You can learn all about tempeh here: https://en.wikipedia.org/wiki/Tempeh. One of the best ways to prepare tempeh is to steam, simmer or marinade before using it in a recipe. If you don’t prepare it correctly, it can seem kind wierd and dry. I’ll try to keep posting recipes, tips and tricks so you can experiment with one of my favorite foods! I’ve also really come to love lettuce wraps (and wraps in general)! This recipe is quite fun, especially if you like peanut sauce. The peanut sauce can be used for in a diversity of other dishes too!
For the peanut sauce:
- 1/2 cup peanut or almond butter
- 1 cup canned coconut milk
- 1 ½ tablespoon maple syrup
- 1 tablespoon tamari
- 1 tablespoon lime juice
- 1/4 teaspoon cayenne (or more) or 1/2 teaspoon crushed red pepper (depending on how hot you want the sauce)
- ½ teaspoon salt
Combine all ingredients and blend until smooth, set aside.
For the wraps:
- 1 package tempeh
- ½ can water chestnuts (julienned)
- 2 carrots (julienned)
- ¼ – ½ red cabbage (shredded)
- 1 head Bibb or butter lettuce
- Several sliced green onions (optional)
- Sesame seeds (optional)
Lightly steam or simmer the tempeh in water for about 10 minutes (turn once, halfway thru, do not overcook). Dry, let cool, cube it then dry sauté the cubes for 5 minutes on medium heat, stirring often (you can also stir fry in a bit of oil). Turn to low, add approximately ½ cup of the prepared peanut sauce and sauté another 2-3 minute, just until warm. Add the tempeh cubes to the cleaned and prepared lettuce leaves, top with the remaining ingredients as you see in the photo. Serve with the peanut sauce and top the wraps or dip as desired.
Hope you enjoy this dish with a diversity of wonderful ingredients and flavors!