Three 5 Spice Tempeh Lettuce Wraps on a plate
  • Easy
  • 20 Minutes
  • Serves 2-4

Nutrition Per Serving

  • Calories: 388 Cal
  • Fat: 16.6g (2.1g Saturated Fat)
  • Carbohydrates: 42.6g
  • Fiber: 13.3g
  • Sugar: 7.1g
  • Protein: 21.1g

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Ingredients

  • 1 package Tempeh (I use the West Soy Organic), cut into small cubes (about 1/4 inch thick)
  • 1 Tbsp. Olive or Coconut Oil
  • 2 Cloves Garlic, minced (about 2 tsp.)
  • 2 tsp. minced Ginger Root
  • 10-12 small Shiitake Mushrooms, stems removed and thinly sliced (about 1 Cup) or 1 package Beech Mushrooms or 2 Cups Sliced Mushrooms
  • 1 Tbsp. Maple Syrup
  • 1 tsp. 5 Spice Powder
  • 1 Tbsp. Rice Wine or Cider Vinegar
  • 3 Tbsp. Tamari (wheat-free soy sauce) or Soy Sauce
  • 1 tsp. Sesame Oil
  • 2 Tbsp. Cilantro Leaves
  • 2 Tbsp. sliced Green Onions
  • 8 each Butter or Iceberg Lettuce Leaves
  • Shredded Carrot and additional Cilantro Leaves and Sliced Green Onions
  • 1 tsp. Black Sesame Seeds (optional)
  • Sriracha (sweet Asian chili sauce) and Chopped Peanuts (optional)

Directions

  1. Heat oil and add shiitake mushrooms and cook until soft. Add a little more water if they start to stick to the bottom of the pan.
  2. Add tempeh and 4 cups of water. Cook until water is almost reduced to nothing.
  3. Add garlic and ginger. Saute for 2 minutes.
  4. Add 5 spice powder, chili flakes, coconut sugar, vinegar, tamari, and sriracha to taste.
  5. Cook for another 1 minute or until liquid reduces slightly.
  6. Turn off heat and stir in sesame oil.
  7. To serve, spoon some of the mixture onto each lettuce leaf.
  8. Garnish with shredded carrot, cilantro, green onion, sriracha, sesame seeds, and peanuts.