Chinese Tempeh Lettuce Wraps with Spicy Peanut Sauce

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Preparation time: 15-20min

Cooking time: 7min

SF, DF, GF, VG, Great for Kids

This recipe is so delicious and so simple.

It is my take on a traditional speciality dish from Hong Kong (where I grew up). Although in Hong Kong they use Pigeon Meat instead of Tempeh.

I thought I’d spare the pigeons for now!

Tempeh is an amazing source of protein. Please don’t be scared of it! It looks funny but it tastes delicious, has a really lovely meaty texture to it and it absorbs flavour and seasoning like no other vegetarian protein I know.

Add this to the delicious Spicy Satay Sauce and this dish is a real winner for a quick summers evening meal or dinner party.  And I can tell you, the kids will love it! It’s the only way I can get my daughter to eat lettuce.

Enjoy, Enjoy, Enjoy!

Love Nx

INGREDIENTS
(Makes 8-10)

  • Lettuce Wraps
  • 600g Tempeh (Minced)
  • 1 Large Carrot (Finely Diced)
  • 4 Garlic Cloves (Finely Sliced)
  • 4 Pinches Fine Sea Salt
  • 3 Tbls Tamari
  • 4 Inch Piece of Root Ginger (Grated and squeezed)
  • 50ml-70ml Water
  • 1 Large Iceberg Lettuce Head
  • Organic Sesame Oil

Peanut Sauce

  • 250g Sugar-Free Smooth Peanut Butter
  • 4 Tbls Brown Rice Vinegar
  • 5 Tbls Brown Rice Syrup or Maple Syrup
  • 2 Pinches Cayenne
  • ½ Orange Juiced
  • 2 Cloves Garlic (crushed)
  • 250ml Hot Water
  • 4 Tbls Shoyu (Tamari if you need gluten free)

Method:

– Heat up sesame oil in a frying pan and add the garlic and carrots with a pinch of fine sea salt. Stir frequently and let the veg cook on a medium heat for a few minutes as they soften.
– Add the tempeh to a food processor and pulse 2-3 times so that it becomes a mince. If you do not have a food processor you can finely cut the tempeh with a knife and then break it apart into small bits between your fingers.
– Add the mince to the frying pan and add 3 more pinches of sea salt and mix and stir frequently for another 5-7min.
– Add the water to let it steam and keep folding it all in the pan.
– Grate your ginger and squeeze out the juice onto the tempeh and add the tamari and mix in really well for another 3-5minutes.
– Take off the heat and leave aside.
– For the sauce add all the ingredients to a blender or food processor (you can use a hand blender) and blend till creamy.
– To serve: Pull of individual lettuce leaves, serve a few spoonfulls of tempeh mince in each leaf, add raw carrot, spring onion, fresh mint leaves and coriander and sprinkle a few sesame seeds.
– To eat: Wrap everything inside the lettuce leaf and dip in the sauce and enjoy the utter deliciousness!

 

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