When I make lettuce wraps, I like to mix it up, and try new ingredients. For today’s recipe, I opted for Skinny Thai Tempeh Lettuce Wraps.
Despite my love for corn tortillas, lettuce wraps are a fresh and crisp way to hold the best ingredients! In fact, Skinny Thai Tempeh Lettuce Wraps are easy to make and require minimal cooking.
In order to make it easier to make dinner doing the week, I pre-cook my tempeh first, and reheat it the day I make Skinny Thai Tempeh Lettuce Wraps. First, I boil the tempeh to remove its bitter taste. Then, I marinate the tempeh using my marinade from my Vegan Zoodle Pad Thai recipe.
Next, you simply need to bake or grill the tempeh, and reheat it when you are ready to use it. For example, I grill the tempeh and return it to an air-tight container until I am ready to reheat it. This way, it gets marinated twice.
Furthermore, I use half the marinate for prepare the tempeh, and the other half for the sauce for the Skinny Thai Tempeh Lettuce Wraps. So, all you need is lettuce, cucumbers, red pepper, onion, and optional peanuts and wasabi peas.
Whenever I serve tacos, or lettuce wraps, I like to use my taco holders; my kids love them. Instead of having a free for all taco bar, you can prepare and serve them. Taco holders are also great for an appetizer at a party.
If you love these lettuce wraps, you may also like Skinny Taco Lettuce Cups.Print
These Skinny Thai Tempeh Lettuce Wraps are easy to make, and even better to eat!
- 8 ounce package organic tempeh (I used Litelife Organic)
- 1 bunch bib or butter lettuce, carefully removed from lettuce head, so not to tear leaves
- 1 red pepper, sliced thin
- 1 white onion, sliced thin
- 1 English Cucumber, sliced into thin strips
- 1/4 cup Homemade Peanut Butter or Almond Butter
- 2 Tablespoons Lime Juice
- 2 Tablespoons Low Sodium Soy Sauce or Tamari
- 2 Tablespoons Pure Maple Syrup or agave nectar
- 2 teaspoons, grated Fresh Ginger Root
- 1 teaspoon Red Pepper Flakes
- 3 Tablespoons Water
- Remove tempe from package and cut in half
- Place in a medium sized pan
- Cover in water
- Bring to a boil
- Reduce heat to medium and boil for 10o minutes
- Drain and let cook
- Place tempeh in an airtight container
- Pour half the marinade/dressing over tempeh
- Place in a refrigerator for al least an hour (I like to marinate over night)
CHOOSE YOUR COOKING METHOD: (PICK ONE BELOW)
- Pre-heat grill to 350 or medium low
- You can place the marinated tofu directly on the grill or I use a grill basket
- Grill for 10 minutes on each side
- Let cook slightly
BAKED VERSION (If you don’t have a grill)
- Follow the same directions for marinating
- Pre-heat oven to 350 degrees
- Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan
- Bake for 15 minutes; flip over and cook 15 minutes more
CHOOSE YOUR METHOD:
- Using a fork, crumble cooked tempeh in the container with the marinade
- In a non-stick skillet (I used my copper pan)place crumbled tempeh in skillet and cook at medium low heat
- Add extra marinade in the container
- Cook 10 minutes until heated through
- Place cooked marinated tempeh in each lettuce cup
- Add cucumber, red pepper, onions, and cucumbers
- Top with extra marinade
- Top with sriracha or wasabi peas or both
- Add peanuts
Keywords: Thai lettuce wraps, vegan Thai lettuce wraps, lettuce wraps, Thai tempeh, Plant based tempeh wraps, peanut sauce