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Thai Tempeh Lettuce Wraps
Course
Main Course
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
2
Author
Emma Chapman
Ingredients
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
mint
chopped
1
tablespoon
chopped basil
thai basil if available
2
tablespoons
cilantro
1
lime
lettuce leaves
Instructions
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.
Notes
If you cannot find Thai basil, any other basil variety is OK too.