Teriyaki Tempeh Lettuce Wraps
Ingredients
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup tamari soy sauce or liquid aminos
- 2 tablespoons sriracha
- 3 tablespoons coconut sugar or preferred sweetener
- 2 tablespoons rice vinegar
- 1 teaspoon crushed red pepper (optional for spice)
- 1/8 teaspoon salt and pepper
- 1 8-ounce package tempeh
- 1/2 red onion, finely chopped
- 12 ounces mushrooms, finely chopped
- 1/4 cup water and 2 teaspoons tapioca flour or cornstarch
- 1 carrot, shredded
To serve
- 12-16 butter or iceberg lettuce leaves
- 4 servings noodles, cooked and cooled (rice, vermicelli, Shirataki, or heart of palm)
- 1/2 cup cilantro, chopped
- 2 green onions, chopped
- 1/2 cup red cabbage, chopped
- 1 jalapeño, thinly sliced
Preparation
Combine garlic, ginger, sriracha, vinegar, tamari, coconut sugar, red pepper, salt, and pepper in a bowl. Crumble tempeh into small pieces and add to the bowl with the sauce. Mix well to coat.
Heat 1 tablespoon water or a small amount of oil in a large cast iron skillet over medium heat. Add onion and sauté for 3-4 minutes. Add mushrooms and sauté for another 2 minutes.
Pour in the tempeh and sauce mixture and sauté for 3-4 minutes on medium-high heat. In the same bowl, combine 1/4 cup water and 2 teaspoons tapioca flour or cornstarch. Slowly pour into the skillet while stirring until desired thickness is reached. Add shredded carrot and let simmer for a couple more minutes.
Fill each lettuce leaf with cooked noodles, tempeh mixture, and recommended toppings.
