Thai Tempeh Lettuce Wraps

These sweet and spicy thai tempeh lettuce wraps are light and satisfying with an abundance of plant based protein and all whole food ingredients.

5 from 1 vote

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Asian, Thai

Servings wraps

Calories 107 kcal

1 8oz package Tempeh diced into small squares
1/2 cup Pineapple diced small
1/2 cup Onion diced
1 whole Red pepper diced
1 head Lettuce any kind with big enough leaves for wrapping, such as butter lettuce
2 cloves Garlic minced
4 tbsp Soy sauce or tamari
2 tbsp Peanut butter Natural is best
1 tbsp Rice wine vinegar
1 tbsp Ginger fresh grated, or 1 teaspoon dry ground ginger
2 tbsp Sriracha plus more for garnish
Fresh cilantro optional garnish
1 tbsp Sesame oil or a little vegetable broth if avoiding all oil

Mix minced garlic, soy sauce, peanut butter, rice wine vinegar, ginger, and sriracha in a small bowl. Set aside.
Heat sesame oil or a little vegetable broth in a pan over medium high heat.
Add diced onion and red pepper to the pan. Cook until the onions start to become translucent and peppers soften, about 3 minutes.
Turn the stove temperature down to a medium low. Add the diced tempeh, pineapple, and sauce mix to the pan. Stir and cook until everything is hot and sauce is fragrant, about another 3 minutes.
Serve in leaves of lettuce. Garnish with cilantro and more sriracha (if you want it hot).

Calories: 107kcalCarbohydrates: 8.7gProtein: 5.8gFat: 3.1gSaturated Fat: 1.2gSodium: 514mgPotassium: 226mgFiber: 1gSugar: 2.3gCalcium: 31mgIron: 2mg

Keyword Asian, Gluten-free, Kid-friendly, Lettuce, Low Sugar, Plant based, Spicy, Stir-fry, Tempeh, Vegan, Vegetarian, WFPB, whole food, Wraps

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