Tempeh Lettuce Wraps

 

Serves: 4

Ingredients:

  • 1 tablespoon extra-virgin olive oil

  • 1 (11.5-ounce) package Sweet Teriyaki Glaze Tempeh Kit, cut into bite-sized pieces

  • 1/4 cup tahini

  • 2 tablespoons water

  • 1 tablespoon lime juice

  • 1 teaspoon low-sodium soy sauce

  • 1/2 teaspoon sesame oil

  • 12 large butter lettuce or romaine leaves

  • 1 cup shredded carrots

  • 1 cup thinly sliced cucumber

  • 1 cup shelled edamame, thawed if frozen

  • 1/2 cup thinly sliced scallions

  • 1/3 cup chopped peanuts or cashews

Preparation:

  1. Heat oil in a skillet over medium heat. Add tempeh, and cook, turning occasionally, until crispy, about 8 to 10 minutes. Brush with glaze during the last 2 minutes, turning to coat.

  2. Whisk together tahini, water, lime juice, soy sauce and sesame oil in a small bowl until smooth. Add additional water as needed to reach a drizzling consistency.

  3. Arrange lettuce leaves on a serving platter. Divide tempeh, carrots, cucumber, edamame and scallions evenly among the lettuce leaves.

  4. Drizzle each with tahini sauce, and garnish with chopped peanuts or cashews. Serve immediately.