Tempeh Lettuce Cups with Peppers and Mushrooms
Recently a blog reader told me she had been making my tempeh lettuce cups weekly. Not only was I supremely flattered, but also jealous. I totally forgot about those lettuce cups! Funk and I loved them, and I swore I’d make them frequently because they’re so easy, but I haven’t. I made sure to pick up two packs of tempeh over the weekend so I could make a double batch of these delicious tempeh lettuce cups.
I used the same recipe as the first time, but doubled the dressing since I was using twice as much tempeh, and added in some sautéed white mushrooms and a diced red pepper. I set up a little tempeh lettuce cup bar on our table, since I like the option of adding as much peanut crunch and spicy red pepper flakes as you want.
Funk raved about this meal, encouraging me to keep it in the menu rotation more often. He said it reminded him of a cashew chicken dish he used to eat, which is funny since I didn’t use cashews or chicken.
Now all I have to do is remember to keep tempeh in the fridge at all times so I can whip up this easy dish. I’m thinking it’d also be great with some scallions and ginger mixed in.