May 10, 2017

Peanut Ginger Tempeh Lettuce Cups

The SEA SALT Appetizers, Recipes, Tacos asian, ginger, lettuce cups, peanut, Peanut Ginger Tempeh Lettuce Cups, Recipe, sesame, Tempeh, The Sea Salt 2 Comments

Tempeh…Think tofu, but meatier, chunkier, and fermented (it doesn’t have a really funky flavor though). We ate a bit of it in Bali, which is where it originated.

Here’s what I love about tempeh… the protein level is high, but cost is super low.

If you split this meal between 4 people, each serving has 10 grams of protein. Plus, 8 oz (the amount needed for this recipe) only costs $1.99.

Served with my Sesame Ginger Peanut Dressing on the side, there’s a lot of flavor going on, plus a perfect crunch and freshness level.

Have fun!

Sesame Ginger Tempeh Lettuce Cups

2017-05-09 21:37:01

Serves 4

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Cook Time

20 min

Cook Time

20 min

Ingredients

1 Tbsp coconut oil
2 Tbsp finely chopped fresh ginger
2 cloves garlic, peeled and chopped
8 oz tempeh
3 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp honey (other sweetener to make it vegan)
1/2 tsp red pepper flakes
1/4 cup roasted peanuts, chopped
1 -2 heads butter lettuce, leaves separated, rinsed and dried
2 carrots, julienned
2-3 green onions finely sliced
Sesame Ginger Dressing to serve on the side (http://theseasalt.com/2016/02/24/sesame-ginger-peanut-dressing/)

Instructions

In a small- medium nonstick pan, heat coconut oil over medium heat.
Add ginger and garlic.
Stirring constantly, cook garlic and ginger until softened and fragrant about 2-3 mins.
Add tempeh to pan, crumbling with hands as you add.
Stir in tempeh and cook for a minute or so.
Add soy sauce, honey, sesame oil and red pepper flakes. Cook about 2-3 mins or until sauce thickens a bit.
Remove from heat, add peanuts and stir to combine.
Assemble lettuce cups with carrots, tempeh mixture and green onions on top. Serve sesame ginger peanut dressing on the side for dipping.

Notes