Tempeh Lettuce Cups with Tahini Cream
These tempeh lettuce cups are made with crispy ginger tempeh and served with tahini cream and fresh herbs
Servings: 2
Equipment
- Measuring cups and spoons
- Blender
- Small bowl
- Heavy bottom frying pan
Ingredients
Tempeh
- 1 pack plain tempeh 240 grams
- 2 ½ tablespoons tamari
- 1 tablespoon mirin
- 1 tablespoon microplane ginger
- 1 teaspoon sambal oelek or siracha
- 3 tablespoons neutral oil I prefer to use avocado oil
- 1 tablespoon toasted sesame oil
Tahini Cream
- ½ cup tahini
- ½ cup lemon juice
- 3 cloves garlic
- ½ teaspoon sea salt plus more to taste
- 3 tablespoons olive oil
- ½ cup water
To Serve
- Butter Lettuce
- Kimchi
- Fresh herbs I like chive, mint, and cilantro
- Julienned carrot
- Thinly sliced radish or daikon
- Sesame seeds
Instructions
- Make the sauce by combining all the ingredients except the water in a blender. Puree until smooth then slowly add the water (like you're emulsifying). This should create and smooth and fluffy cream, which should turn lighter in colour as you add the water.
- Next, combine the tamari, mirin, ginger and hot sauce in a small bowl. Set aside.
- Crumble the tempeh, set aside. Meanwhile, heat a large heavy frying pan to medium. Add 2 tablespoons avocado oil and the 1 tablespoons sesame oil. Once the oil is hot add the tempeh and fry until crisp, string often. If it begins to stick add the remaining tablespoons of oil.
- After around 5 minutes the tempeh should all be crisp. Next, pour the tamari mixture over top and stir constantly as the mixture will thicken and get sticky. After about 30 seconds to 1 minute, the sauce will have reduced. Remove from the heat immediately.
- Serve the warm tempeh with butter lettuce, sesame seeds, extra veggies, rice (see note), and tahini sauce.
Notes
If you want the meal to go father or be more filling, try adding some cooked rice or quinoa to the lettuce cup.