Ingredients

• 8 lettuce leaves (butter lettuce or romaine)
• 1 small carrot, shredded
• 1/2 cup purple cabbage, chopped
• 1 bunch of green onions, sliced
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tbsp rice wine vinegar
• 1/2 tsp red chili flakes
• 1/2 inch knob fresh ginger
• 2 cloves of garlic, peeled
• 1/4 cup water
• 1 tsp sesame oil
• 8 oz tempeh
• 1/2 tsp sesame seeds (for garnish, optional)

Instructions

1. Prep:  Rinse the lettuce leaves, pat with a paper towel, and set out to dry. Shred the carrot. Chop the cabbage. Slice the green onions.
2. Prepare the peanut sauce: In a blender combine 1/2 cup of creamy peanut butter, 1/4 cup of soy sauce, 2 tbsp rice vinegar, 1/2 tsp red chili flakes, 1/2 knob of fresh ginger, 2 cloves of garlic, and 1/4 cup water. Blend until smooth. Note: I highly recommend a Vitamix blender.
3. Cook the tempeh:  Heat 1 tsp sesame oil in a pan over medium heat. Crumble the tempeh into the pan and cook until browned in places (approximately 5 minutes). Add the peanut sauce into the skillet. Stir until the tempeh is coated and cook for an additional 3 minutes.
4. Plate:  Divide tempeh among the lettuce wraps. Top with cabbage, carrots, green onions, and sesame seeds. Enjoy!

*Caloric and nutritional values will vary based on exact ingredients and amounts used.

This recipe was adapted from: https://www.makingthymeforhealth.com/peanut-sauce-recipe/