Tasty Tempeh Wraps
This flexible recipe is very tasty and infinitely variable. I first ate it with diced fresh mango added. In the time since, I’ve successfully subbed in pineapple, added handfuls of bean shoots and coriander, swapped sesame seeds for peanuts, wrapped the lot in rice paper – so many options.
ingredients
- 300-350g tempeh
- 2 tbsp oil (coconut/peanut)
- 2 tbsp ginger turmeric paste
- 1 clove garlic, minced
- 60ml light soy
- 2 tbsp mirin
- 1 tbsp maple syrup
- 2 tsp fish sauce
- 1 tbsp cornstarch
- 2 spring onions, finely sliced
- ⅓ red capsicum, diced
- ½ cup peanuts, rough chopped
- Lettuce leaves (butter/iceberg/cos)
method
Crumble the tempeh slab with your fingers so it almost resembles mince. Fry this off in oil over a medium heat. Add ginger turmeric paste, garlic, spring onion, and capsicum to the pan then stir and cook for 2-3 minutes.
Mix together light soy, mirin, maple syrup, fish sauce, and cornstarch to make a slurry. Pour this into the pan, stir and cook until the sauce thickens and comes together.
Allow the mix to cool slightly then spoon into lettuce cups and sprinkle with peanuts.