Tempeh Lettuce Cups
File this under “Why didn’t I make that sooner?!”
Remember when those Thai Chicken Lettuce Cup appetizers were all. the. rage. oh about six years ago when everyone was wrapping everything from burgers to sandwiches in lettuce? People were obsessed with lettuce-wrapped-anything, and I never got the appetizer hype since I never ate chicken. But I’ve heard about people using tempeh in place of the chicken and since I love tempeh, I knew it’d be an easy recipe to duplicate. I was more than right.
Not only was it insanely easy, but it took everything in my power not to scarf these down, and to savor every bite. The tempeh and peanuts were nutty, the lettuce crisp and fresh, and I added some heat from the red pepper flakes and sriracha sauce. It was a party in my mouth. I have no idea what those chicken wraps taste like, and I don’t care! These may even fool your favorite poultry fan.
1 block tempeh, diced and crumbled
1 bunch Romaine lettuce leaves
2 Tbsp soy sauce
2 minced garlic cloves
1 tsp sesame oil
1 Tbsp rice wine vinegar
1 Tbsp brown sugar
2 Tbsp lime juice
1 tsp sriracha sauce
Red pepper flakes to taste
Trim and wash lettuce leaves.
Heat garlic in sesame oil in a large skillet for a few minutes. Then, add tempeh and cook for about one minute, using a fork to break up and crumble the tempeh. Meanwhile, whisk together soy sauce, vinegar, sugar, lime juice, and sriracha sauce. Pour over tempeh and cook for another 2-3 minutes.
Scoop about two heaping tablespoons of tempeh into each lettuce leaf. Top with peanuts and red pepper flakes, if desired.