Tempeh Lettuce Wraps

Ingredients

• 16 oz tempeh
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tbsp ginger
• 2 clove garlic
• 8 oz water chestnuts
• 1 cup carrots
• 4 green onions
• 1 head butter lettuce
• 1 tsp sriracha (optional)
• ¼ cup peanuts (optional)

Steps

1. Crumble the tempeh into small pieces.
2. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic to create the sauce.
3. Heat a large skillet over medium heat. Add the crumbled tempeh and cook until lightly browned, about 5-7 minutes.
4. Pour the sauce over the tempeh, stirring to coat. Add chopped water chestnuts and shredded carrots; cook for another 3-5 minutes until heated through.
5. Stir in sliced green onions.
6. Wash and separate the butter lettuce leaves.
7. Spoon the tempeh mixture into the lettuce cups. Garnish with sriracha and chopped peanuts, if desired.