Cut tempeh into triangles. Do this by: cutting tempeh width in half by cutting along the "spine" of it. Cut in half again to create two squares. Cut those squares in half to get a total of 8 small rectangles. Cut those rectangles diagonally to create 16 wedges.

In a large bowl, whisk together peanut butter, tamari, maple syrup, garlic, lime juice and zest, sesame oil, ginger, and red pepper flakes until creamy. Add tempeh to the bowl and carefully toss to coat in sauce. Cover with a reusable wrap or plastic wrap. Refrigerate for 2 hours to overnight (longer the better).

Preheat the oven to 400 degrees. Add tempeh to a parchment lined baking sheet. Bake for 25 min. flipping halfway through.

While tempeh is baking, prepare the rest of the wrap ingredients. Add rice noodles to a large bowl. Pour over hot water to fully coat the noodles. Let sit for 10 min. Drain and set aside.

To a small bowl, whisk together all dressing ingredients. Add more water if needed to create a smooth sauce that can be drizzled. Tear off leaves from the butter lettuce head. Wash and dry.

Assemble by filling lettuce cups with rice noodles, carrot matchsticks, thinly sliced red cabbage, a couple pieces of peanut tempeh, and drizzle with peanut sauce. Top with chopped toasted peanuts, sliced green onions, and a lime wedge.