Crunchy romaine leaves are stuffed with pan-fried tempeh cubes in a savory sesame ginger sauce to make these healthy Asian-inspired vegan lettuce wraps. The perfect light meal for a warm summer day!
- 3 tablespoons soy sauce or tamari
- 2 tablespoons lemon juice
- ½ teaspoon sesame oil
- 1 ½ tablespoons maple syrup or agave
- 2 teaspoons sambal oelek
- 1 tablespoon freshly grated ginger
- 2 garlic cloves, minced
- 1 (8 ounce) package tempeh, cut into ½ inch cubes
- 2 teaspoons vegetable oil
- 2 medium carrots, cut into matchsticks
- 3 large lettuce leaves, such as bibb or romaine
- 2 scallions, chopped
- 1 tablespoon sesame seeds
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In a small bowl, stir together the soy sauce, lemon juice, sesame oil, maple syrup or, sambal oelek, ginger and garlic. Add the cubed tempeh and toss to coat.
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If you've got some time, let the tempeh marinade for a half hour or so, tossing it every so often to recoat. Otherwise, you can skip this step.
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Coat the bottom of a medium skillet with oil and place it over medium heat. Add the tempeh along with any excess marinade. Cook for about 10 minutes, flipping once or twice until the liquid has cooked off and the tempeh is browned on multiple sides.
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Add the carrots, raise the heat to high, and stir-fry for about a minute, until the carrots are tender-crisp.
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Divide the mixture onto lettuce leaves and top with scallions and sesame seeds. Serve.