Tempeh Lettuce Wraps

Ingredients:

Marinade

1 package tempeh
2 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon Chinese chili sauce (or other chili sauce)
2 tablespoons peanut oil or sesame oil
2 teaspoons water
1 teaspoon cornstarch

Cooking Sauce

1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry cooking sherry
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch

Spicy Sauce

1 teaspoon dry mustard
1 tablespoon water
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon Chinese chili sauce (or other chili sauce)

Stir Fry

1 tablespoon peanut oil or sesame oil
1 teaspoon fresh minced ginger
2 garlic cloves, minced
2 green onions, minced
1/4 large red onion, minced
4 ounces bamboo shoots, diced
4 ounces water chestnuts, diced
1 head iceberg lettuce, separated into full leaves

Directions:

Place some water in a pot and insert a steamer basket—the water line should be below the steamer basket. Bring the water to a boil, and place the tempeh in the steamer basket. Cover and steam for 5 to 10 minutes.

While the tempeh is steaming, prepare the sauces.

Prepare the marinade by combining all ingredients and mixing well.

In a separate bowl, mix the cooking sauce ingredients.

To prepare the spicy sauce, mix the dry mustard and water until smooth in a small dish. Add remaining ingredients and mix well.

When the tempeh is finished steaming, remove from the steamer basket and cut into ¼ inch slices. Then cut those slices in half lengthwise. Cut again so that you end up with pieces that are ¼ to ½ inch squares. Place the pieces in the bowl with the marinade and mix well. Allow to marinate for 30 minutes.

Heat a wok or skillet over medium-high heat. Add peanut oil/sesame oil and then ginger, garlic and onions. Stir fry for about a minute. Add the diced bamboo shoots and water chestnuts and stir fry for another 2 minutes. Add the marinated tempeh to the pan and heat through—about one minute. Add cooking sauce and cook until thickened (about 2 minutes).

To serve, spoon tempeh mixture into the lettuce and top with spicy sauce.

Print Friendly and PDF