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Teriyaki Tempeh Lettuce Wraps
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Teriyaki Tempeh Lettuce Wraps

These Teriyaki Tempeh Lettuce Wraps are the perfect appetiser, light lunch or snack. But best of all they are surprisingly easy to make.
Prep Time20 minutes
Cook Time15 minutes
Assembly time10 minutes
Total Time45 minutes
Course: Appetizer, lunch, Snack
Cuisine: South East Asian
Diet: Vegan, Vegetarian
Servings: 20 pieces
Calories: 91.96kcal

Ingredients

For the tempeh

  • 200 g tempeh
  • 10 g ginger minced
  • 2 cloves garlic minced
  • 4 tablespoon soy sauce
  • 4 tablespoon mirin
  • 1 red chilli finely diced
  • 1 teaspoon caster sugar
  • 2 teaspoon sesame oil
  • Vegetable oil to fry the tempeh

For the teriyaki sauce

  • 115 ml tamari
  • 50 g brown sugar
  • 1.5 teaspoons ginger minced
  • 1 teaspoon garlic minced
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 3 tablespoons mirin
  • 3 tablespoon cornstarch
  • 60 ml water

For the edamame garnish

  • 100 g edamame frozen or fresh, podded
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 clove garlic minced
  • 10 g ginger minced
  • 1 bunch coriander
  • 30 g sesame seeds toasted

For the lettuce wraps

  • 2 little gem lettuces leaves separated
US Customary - Metric

Instructions

To marinade the tempeh

  • Combine the ginger, garlic and chilli with the rest of the marinade ingredients.
  • Cut the tempeh into small, 2cm x 2cm pieces then add the tempeh to the marinade.
  • Let it marinade for 20 minutes (or 2 hours if possible).

To make the teriyaki sauce

  • Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes.
  • Remove from heat and let cool.

To make the edamame garnish

  • Blanch the edamam beans in boiling water until then immediately plunge into ice cold water.
  • Chop the coriander stalks into a fine dice, keeping the leaves to garnish the finished dish.
  • Once cool, drain, dry and chop the edamame beans and place in a bowl.
  • Toss the ginger, garlic, coriander stalks and edamame in a bowl along with the lemon and lime juice, oil and salt and place to one side.

To cook the tempeh

  • Place a pan on medium heat and add the oil.
  • Cook the tempeh slowly (avoiding burning the sugars in the marinade) until hot.

To assemble

  • Take one single lettuce leaf and use it like a cup to hold one spoon of the edamame beans, tempeh and a drizzle of teriyaki sauce.
  • Finish with sesame seeds and coriander leaves.
  • Repeat until all of the lettuce leaves and fillings have been used.

Nutrition

Calories: 91.96kcal | Carbohydrates: 13.43g | Protein: 3.36g | Fat: 3.46g | Saturated Fat: 0.57g | Polyunsaturated Fat: 1.16g | Monounsaturated Fat: 1.41g | Trans Fat: 0.01g | Sodium: 309.67mg | Potassium: 144.08mg | Fiber: 0.91g | Sugar: 8.48g | Vitamin A: 294.6IU | Vitamin C: 4.57mg | Calcium: 40.08mg | Iron: 0.95mg