Asian BBQ Tempeh Lettuce Wraps

Course Main Course

Keyword Apple Cider Vinegar, Ginger, Sesame Seeds, Miso Paste, Tempeh, Ketchup, Hot Chilli Sauce, Garlic, Cucumber, Lettuce, Soy Sauce, Sugar, Radishes, Mayonnaise, Garlic Powder

Cooking Method Oven

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 181kcal

Author Recipe Adapted From: TheFloopApp.com

Equipment

Large Mixing Bowl
Small Mixing Bowl
Stovetop
Large Frying Pan

Ingredients

1 cup Tempeh
1 Cucumber Sliced or diced
¼ cup Radishes Sliced
1¼ cup Lettuce

BBQ Sauce

⅓ cup Soy Sauce Low-sodium
4 Tablespoons Sugar
1 Tablespoon Miso Paste
1 Tablespoon Ginger
1 teaspoon Garlic Minced
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Sesame Seeds

Spicy Mayo

2 Tablespoons Mayonnaise
1 Tablespoon Ketchup
¼ teaspoon Hot Chilli Sauce
¼ teaspoon Garlic Powder

Instructions

Slice the tempeh into 1/2cm slices. Grate the ginger and garlic to a paste.
Make the BBQ marinade. Mix the soy sauce, sugar, white miso paste, ginger and garlic paste, apple cider vinegar and sesame seeds in a large bowl.
Add the sliced tempeh to the bowl of marinade. Ensure all the tempeh pieces are coated in the sauce and refrigerate for at least 1 hour but ideally overnight.
Very thinly slice the radishes. Chop the cucumber into thin batons. Carefully remove the leaves from the lettuce head, keeping them whole.
In a separate bowl, mix the mayo, ketchup, chilli sauce and garlic powder with a spoon until combined.
Heat a large frying pan over high heat. Add 1 tbsp vegetable oil. When hot, carefully transfer the pieces of tempeh to the pan reserving as much marinade back as possible. Sear the tempeh pieces for 1 minute on each side.
Pour the remaining marinade into a small dipping bowl to create your dipping sauce. Place the lettuce leaves onto a plate. Assemble the tempeh pieces onto the lettuce leaves and top with radish slices and cucumber batons.
Serve the filled lettuce leaves with the BBQ dipping sauce. Drizzle spicy mayo on top, or in a bowl to the side.

Nutrition