Tempeh is a dense cake made of fermented cooked soybeans. Nutty and satisfying, it’s perfect chopped, crumbled, or sliced. For the filling in these Sweet & Sour Tempeh Wraps, just add a few punchy ingredients and crisp it all up in a hot pan.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 2
Ingredients
- 2 Tbs. ketchup
- 1 Tbs. rice vinegar
- 1½ Tbs. reduced-sodium soy sauce
- 1 Tbs. minced ginger
- 1 tsp. brown sugar or molasses
- 8 oz. tempeh, chopped or crumbled
- 1 Tbs. peanut or safflower oil
- 6 medium butter lettuce leaves
- 1 cup chopped cucumber
- ½ cup spiral-cut or shredded carrot
- ¼ cup fresh basil, mint, and/or cilantro leaves
- ¼ cup chopped salted peanuts
- A few pickled red onion and/or jalapeño slices (optional, but delicious!)
Instructions
- In a large bowl, whisk together the ketchup, vinegar, soy sauce, ginger, and brown sugar. Toss with the tempeh.
- In a large non-stick pan, heat the oil on medium heat until shimmering. Sauté the tempeh until browned in spots, 3-5 minutes. Remove from the heat and allow to cool slightly.
- Fill each lettuce leaf with some tempeh, cucumber, carrot, and herbs. Top with the peanuts and pickled onion and jalapeño, if using.
Nutrition Information
Per serving (3 lettuce wraps):
