Spicy Chili-Garlic Tempeh Lettuce Wraps
Crumbled tempeh is sautéed with bold chili-garlic sauce and ginger, then served in crisp lettuce cups with a vibrant, fresh cabbage slaw for a light yet satisfying meal.
- Prep: 10 min
- Cook: 12 min
- Total: 22 min
- Servings: 4
- Cuisine: East Asian
- Difficulty: Easy
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Keto
- Low-Calorie
- Low-Carb
- Low-Sodium
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- High-Protein
- High-Fiber
- Pescatarian
- Low-Fat
Tags
- sauté
- quick
- healthy
- spicy
- savory
- fresh
Ingredients
- 24 ounce tempeh (crumbled)
- 1 tablespoon avocado oil
- 3 clove garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoon chili-garlic sauce
- 2 tablespoon low-sodium tamari
- 1 tablespoon rice vinegar
- 0.5 teaspoon black pepper
- 1 head butter lettuce (leaves separated)
- 2 cup green cabbage (shredded)
- 1 cup carrots (shredded)
- 0.25 cup fresh cilantro (chopped)
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Add crumbled tempeh and cook for 5-7 minutes, stirring occasionally, until lightly browned and crispy.
- Add minced garlic and grated fresh ginger to the skillet. Sauté for 1 minute until fragrant.
- Stir in chili-garlic sauce, low-sodium tamari, rice vinegar, and black pepper. Cook for another 2-3 minutes, stirring, until the tempeh is well coated and heated through.
- While the tempeh cooks, prepare the slaw by combining shredded green cabbage and shredded carrots. Toss lightly.
- Serve the spicy chili-garlic tempeh mixture in butter lettuce cups, topped with the cabbage and carrot slaw. Garnish with fresh cilantro, if desired.
Notes
To ensure maximum crispness for the lettuce, keep leaves refrigerated until ready to serve.
Nutrition (per serving)
- Calories: 480
- Protein: 30.5 g
- Carbohydrates: 19.5 g
- Fat: 14.5 g
- Fiber: 9 g
- Sodium: 490 mg
- Saturated Fat: 2.5 g
- Sugar: 5 g