This is one of those meals that makes a great weeknight dinner because it’s super quick to throw together, simple but delicious, and I would say decently healthy. And it happens to be vegetarian friendly as well. I feel like these photos don’t quite do these Thai Tempeh Lettuce Wraps justice, so please believe when I say this is absolutely PACKED with flavor.
I must admit this meal is very much inspired by a recipe from the Half Baked Harvest Super Simple Cookbook, which is a great cookbook full of really awesome recipes. The measurements are different, and that version features ground turkey and is served over noddles. But it’s still got a lot of the same delicious flavors, so I wanted to make sure and highlight that cookbook as well as Tieghan’s blog because if you aren’t a fan already, you should be.
What is tempeh? Fermented soybeans. I tend to think of it as the more textured cousin of tofu. I love using tempeh in any recipe that could otherwise use a ground meat (like turkey or beef), plus it truly does have a great texture and will carry whatever flavors you put around it. So it’s an awesome ingredient for vegetarians and those who only dabble alike. 🙂
I almost always serve this as lettuce wraps, simply spooning the filling into large lettuce leaves and eating it like a taco. But you could also serve this over steamed rice for a more take-out version.
The below recipe is very flavorful as is, but if you want to add a kick have some sriracha handy. I hope you enjoy these Thai Tempeh Lettuce Wraps as much as I do! xo. Emma
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- 8 ounces tempeh
- 2 cloves garlic
- 1 teaspoon ginger, minced
- ¼ cup soy sauce
- ¼ cup sweet chili sauce
- 2 teaspoons olive oil
- ½ cup peanuts
- 1 tablespoon chopped mint
- 1 tablespoon chopped basil (thai basil if available)
- 2 tablespoons cilantro
- 1 lime
- lettuce leaves
- Prep all ingredients that need to be chopped or minced, including tempeh, garlic, ginger, peanuts, mint, basil, and cilantro.
- In a medium pan/skillet, add the olive oil and warm over medium heat. Add the tempeh, garlic, and ginger and saute for 2-3 minutes.
- Add the soy sauce and sweet chili sauce and stir. The sauce will thicken up over the pan ingredients.
- Toss in the peanuts and chopped herbs and cook until everything is warm, remove from heat.
- Trim and rinse well the lettuce leaves, making sure to remove any dirt.
- Serve the the filling alongside the lettuce leaves with lime wedges to squeeze over just before eating.