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Spicy Sesame Tempeh Lettuce Wraps

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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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

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!

Recipe 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.
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.