Spicy Sesame Tempeh Lettuce Wraps

Name: Spicy Sesame Tempeh Lettuce Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 250-gram package tempeh, cut in half; 6 tablespoons maple syrup; 3 tablespoons rice vinegar; 2-3 tablespoons Sambal Oelek; 3 tablespoons low sodium soy sauce; 1 ½ tablespoons toasted sesame oil; 1 large clove garlic, finely grated with a Microplane; 1-inch piece ginger, finely grated with a Microplane; 1 tablespoon cornstarch; 2 tablespoons olive oil; 1 small red bell pepper, diced; sturdy lettuce leaves, for serving ((I like iceberg the most)); sesame seeds, for serving; sliced green onions, for serving

Created by Laura Wright — Published 17/06/2026

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I am particular about tempeh. Big chunks and not enough flavor are a hard no for me. This recipe fixes all of that! Small crumbles, a spicy-sweet sesame sauce that clings to every nook and cranny, and it’s all done in one pan.

Close-up overhead shot of spicy sesame tempeh lettuce wraps nestled in iceberg and red leaf lettuce cups on a mint-green enamel plate, garnished with sliced green onions and white sesame seeds. Diced red bell pepper and glossy dark sauce are visible throughout the crumbled tempeh filling.

Spicy, saucy, and ready in 30 minutes, these sesame tempeh wraps are fun to eat with a huge flavor payoff. Golden crumbled tempeh gets tossed in a sticky-sweet sesame sauce with ginger and garlic on the stove. Then you spoon it into cool, crisp lettuce leaves. I make these when I want something light but satisfying. If you’re a sauce fiend like me, you can serve them alongside my vegan peanut sauce for extra drizzling.

Overhead flat lay of all recipe ingredients on a warm wood surface: two triangles of tempeh, a head of iceberg lettuce, dark red leaf lettuce, a whole red bell pepper, fresh ginger root, a garlic clove, green onions, a bowl of sambal oelek, a small dish of soy sauce, a bowl of soy sauce), a bowl of sesame oil, a bowl of rice vinegar, a jar of sesame seeds, and a small dish of cornstarch.

Side-angle shot of two triangular tempeh pieces on a metal steamer insert inside a pot, lit dramatically against a dark background. The tempeh's characteristic bean-and-grain texture is clearly visible.

Overhead shot of a glass mixing bowl filled with dark glossy sauce — a blend of soy sauce, sesame oil, maple syrup, sambal oelek, rice vinegar, ginger, and garlic — being stirred with a silicone spatula. A microplane grater and a small dish of cornstarch sit alongside on a worn wood surface.

Do not skip the steaming step. I know it feels a bit fussy for a simple and light weeknight dinner, but this step truly changes the tempeh. Steaming reduces the natural bitterness, opens up the texture, and helps the pieces soak up added flavor. Ten minutes while you whisk the sauce together and this prep step is done.

The sauce is the reason you’ll want to make these again. Maple syrup, Sambal Oelek, low sodium soy sauce, and toasted sesame oil, all whisked together with a little cornstarch so that it thickens and clings to every little piece. It is bold and a little punchy–which I find absolutely necessary for tempeh personally. The earthy flavor needs a bolder treatment.

Iceberg lettuce is my first choice for the wraps. The leaves are naturally cup-shaped and sturdy enough to hold a generous spoonful of tempeh without falling apart. Leaf or butter lettuce work in a pinch. Load them up, garnish with sesame seeds and green onions, and eat immediately while the sesame tempeh is still hot against the cool lettuce. Divine!

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Overhead shot of crumbled, steamed tempeh on a round cream ceramic plate against a warm wood surface. The texture is chunky and irregular, pale golden in color.

Action shot of a dark, glossy sauce being poured from a glass bowl into a hot stainless steel skillet of crumbled tempeh, with wisps of steam rising dramatically in the background.

Overhead flat lay on a metal sheet pan showing prepped ingredients: iceberg lettuce cups, a head of dark red leaf lettuce, a small bowl of diced red bell pepper, a glass bowl of dark sauce with a spatula, a small bowl of sliced green onions, and a tiny dish of white sesame seeds.

Overhead shot of a stainless steel skillet containing crumbled tempeh cooked in a glossy dark sauce with diced red bell pepper, a silicone spatula resting in the pan. The filling is deeply caramelized and saucy.

Spicy Sesame Tempeh Lettuce Wraps

Steamed-then-seared tempeh crumbles cooked until golden and tossed in a spicy-sweet sesame sauce with sambal oelek, ginger, and garlic. Served in crisp lettuce leaves for a nice texture contrast. A light but satisfying vegan dinner ready in under 30 minutes.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Ingredients

1 250-gram package tempeh, cut in half
6 tablespoons maple syrup
3 tablespoons rice vinegar
2-3 tablespoons Sambal Oelek
3 tablespoons low sodium soy sauce
1 ½ tablespoons toasted sesame oil
1 large clove garlic, finely grated with a Microplane
1-inch piece ginger, finely grated with a Microplane
1 tablespoon cornstarch
2 tablespoons olive oil
1 small red bell pepper, diced
sturdy lettuce leaves, for serving (I like iceberg the most)
sesame seeds, for serving
sliced green onions, for serving

Notes

Since this recipe is so “tempeh-centric,” I really must insist on the initial steaming step. I think it helps the overall flavor, reduces bitterness, and helps the tempeh to soak up more of the spicy-sweet sesame sauce.
I know I show a stainless steel skillet here, but I recommend nonstick. You can get much better browning with a nonstick pan.

Instructions

Steam the tempeh

Pour 1 inch of water into a large (preferably nonstick) skillet with a lid. Bring it to a boil and drop in the tempeh. You can use a steamer basket if you have one, but it’s not essential. Close the lid on top and let the tempeh steam for 10 minutes. Remove the tempeh from the skillet and set it on a plate to cool slightly. Discard the water in the skillet and wipe it clean.

While tempeh is steaming, make the sauce

In a medium bowl, combine the maple syrup, rice vinegar, sambal oelek, soy sauce, sesame oil, garlic, ginger, and cornstarch. Whisk to thoroughly combine and set aside.

Crumble and cook the tempeh

Using your hands, make small tempeh “crumbles”–small pieces about 1-2 inches big.
Return the large skillet to the stove over medium-high heat. Once hot, pour in the oil and swirl it around. Add all the tempeh at once and let it sit for 1 full minute. Then, stir it up with a spatula. Continue to cook the tempeh until the pieces are slightly browned. Add the bell pepper and keep sautéing for another minute or so.
Pour in the sauce mixture and stir. Keep stirring until the sauce has thickened up and is beginning to cling to the tempeh pieces, about 2 minutes.

Assemble the lettuce wraps

Lay your lettuce leaves out on a platter. Spoon some of the tempeh into each lettuce leaf. Garnish each with sesame seeds and sliced green onions. Enjoy!

17/06/2026

Posted in: autumn, earthy, gluten free option, grain-free, main course, nut free, quick, salty, spicy, spring, summer, tempeh, umami, vegan, winter