I had a crazy day, make that crazy few months at work and I am literally at 10-14 hours a day...today being especially long. I had to get in a little ride for training for my triathlon (my first 30 minute break of the day) and my husband made this wonderful meal. Now I went shopping and put the recipe in front of him but he did it! So delish! I cannot even tell you and my husband enjoyed it too! However, tempeh is such an easy way to convert any man to eating no meat as it totally has similar texture and fills you up!
Sauce
1. To make Sauce: whisk together all ingredients in small bowl. - ¼ cup lime juice
- ¼ cup sugar
- 2 Tbs. low-sodium soy sauce
- 1 Tbs. rice vinegar
- ½ tsp. light brown sugar
- 2 8-oz. pkg. plain tempeh, broken into chunks
- 1 Tbs. vegetable oil
- 2 Tbs. minced fresh ginger
- 2 cloves garlic, minced (2 tsp.)
- 1 cup low-sodium vegetable broth
- ¼ cup chopped fresh mint
- ¼ cup lime juice
- 2 Tbs. chopped shallots
- 1 Tbs. low-sodium soy sauce
- 1 Tbs. rice vinegar
- 2 tsp. sugar
- 1 tsp. chile sauce, such as sriracha
- ¼ tsp. light brown sugar
- 1 red pepper sliced
- 2 cups bean sprouts
- 1 cucumber, peeled into thin strips
- 1 large carrot, shredded
- Fresh mint, cilantro, and basil
- 18 whole large lettuce leaves
- Add jicama for some crunch effect!
- Serve with lime wedges and sriracha chile sauce.
2. To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients.
3. Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with Filling and Toppings.
I changed a few of the toppings from this delish recipe! Vegetarian Times, Thai Lettuce Wraps
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