Korean Tempeh Lettuce Wraps
These simple Korean Tempeh Lettuce Wraps are a healthy and delicious dish you can make as an appetizer or entree.
Yield: 6 –8 wraps
Ingredients
- For the pickled onions and radishes
- 1½ cups distilled white vinegar
- ½ cup water
- 2 Tbsp. sugar
- 1 Tbsp. salt
- 8 radishes thinly sliced
- ½ large red onion sliced
- For the tempeh
- 2 Tbsp. brown sugar
- 2 Tbsp. soy sauce
- 2 Tbsp. garlic minced
- 1 8-oz. package tempeh, crumbled (I used LightLife Soy Tempeh)
- For the sriracha mayo
- ½ cup vegan mayo
- ½ tsp. sriracha
Instructions
- Bring vinegar, water, sugar and salt to a boil in small saucepan. Lower heat and simmer until salt and sugar dissolve. Mix with radishes and onions in bowl, and cool for 15 minutes. Chill for 45 minutes.
- Combine tempeh ingredients in medium bowl and toss to coat. Marinate for 30 minutes.
- Heat oil in skillet and add tempeh. Sauté until cooked thoroughly, 5 to 8 minutes.
- Mix vegan mayo and sriracha.
- Assemble wraps by laying out lettuce leaves and topping with rice, tempeh, pickled onions and radishes, sriracha mayo and cilantro.
Notes
This recipe can be made gluten-free with the proper soy sauce.