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peanut tempeh lettuce wraps

Peanut Tempeh Lettuce Wraps

Simple and easy lettuce wraps filled with crispy peanut tempeh, rice noodles, fresh vegetables, and drizzled with a rich and creamy peanut sauce.

Course Main Course
Keyword peanut tempeh lettuce cups, vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Taavi Moore

Ingredients

Peanut Tempeh

  • 8 oz. tempeh
  • 2 tbsp peanut butter
  • 1 tbsp tamari
  • 1 tbsp maple syrup
  • 1 tsp minced garlic
  • Juice from ½ lime
  • ½ tsp lime zest
  • 2 tsp sesame oil
  • ½ tsp ground ginger
  • Dash of red pepper flakes

Peanut Sauce

  • 2 tbsp peanut butter
  • 1 tbsp tamari
  • 1 tbsp maple syrup
  • Juice from ½ lime
  • ½ tsp lime zest
  • 2 tsp sesame oil
  • ½ tsp ground ginger
  • Dash of red pepper flakes
  • 1 tbsp water

Wraps

  • 7 oz. rice noodles
  • 1 head of butter lettuce
  • 1 carrot, cut into matchsticks
  • ½ small head red cabbage, thinly sliced
  • ¾ cup chopped, toasted peanuts
  • 2 green onions, sliced
  • 2 limes, cut into wedges

Instructions

  1. 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.

  2. 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).

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

  4. 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.

  5. 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.

  6. 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.