Asian-Spiced Tempeh and Vegetable Lettuce Wraps

Recipe and photo by Tami Ganeles Weiser Yield:  6 three-wrap servings
Prep Time:  40 minutes Cook Time:  10 minutes

Asian-Spiced Tempeh and Vegetable Lettuce Wraps

These vegan Asian-spiced wraps are very versatile; you can vary the type and amount of vegetables, depending on your taste and the season. You can make them nut free by using canola oil. You can even do this with diced chicken or a sturdy fish such as tuna; just let the flour-coated pieces stand for a while before frying.

Ingredients

1 tablespoon rice flour

½ teaspoon finely ground white pepper

1 pound tempeh, cut into ½- to ¾-inch dice

2 teaspoons hoisin sauce

2 teaspoons sake (rice wine), or 2 teaspoons rice vinegar plus ½ teaspoon sugar

2 tablespoons soy sauce

¼ cup Roasted Vegetable Stock or store-bought low-sodium vegetable broth

2 tablespoons canola or peanut oil

½-inch piece of fresh peeled ginger, grated (about ½ tablespoon)

2 cloves garlic, grated

2 tablespoons sesame seeds

½ cup diced shiitake mushrooms (about 2 ounces)

½ cup diced fresh oyster, maitake or other soft exotic mushrooms (about 2 ounces)

¼ cup diced carrots (½ to 1 carrot)

¼ cup diced red onions (about ½ onion)

½ cup diced red, yellow, and orange bell peppers

½ cup peeled, diced jicama

½ cup snow pea pods or snap peas, cut lengthwise into strips

2 teaspoons sesame oil

18 whole leaves iceberg lettuce, torn from 2 heads of lettuce, washed and patted dry  (try to keep the leaves as whole as possible)

Instructions

  1. Combine the rice flour and white pepper in a medium-sized bowl and stir just to blend. Add the tempeh and mix gently to coat.
  2. Mix the hoisin, soy sauce, sake, and vegetable stock in a small bowl.
  3. Heat the canola or peanut oil in a wok set over medium-high heat. Add the ginger and garlic to the hot wok and cook, stirring, for 30 seconds. Add the sesame seeds and cook, stirring, for 10 seconds. Add the tempeh, and cook, stirring, for 1 minute. Add the mushrooms, carrots, onions, peppers, and jicama, and cook, stirring, for about 3 minutes, until the vegetables have softened slightly.
  4. Add the soy sauce mixture and cook, stirring, for 1 minute. Add the snow peas and sesame oil and stir well. Remove from the heat.
  5. Pile the lettuce leaves on a platter. Transfer the tempeh and vegetables to a bowl. Let everyone take 2 or 3 lettuce leaves. Spoon some of the tempeh on each. Tuck the short ends of each leaf in toward the center, and roll up one of the long edges to make a wrap—and chew!

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