Chinese Tempeh Lettuce Wraps with Spicy Peanut Sauce

Preparation time: 15-20min
Cooking time: 7minChinese-Tempeh-Lettuce-Wraps-with-Spicy-Peanut-Sauce-01-1100x1100


(Makes 8-10)

  • Lettuce Wraps
  • 600g Tempeh (Minced)
  • 1 Large Carrot (Finely Diced)
  • 4 Garlic Cloves (Finely Sliced)
  • 4 Pinches Fine Sea Salt
  • 3 Tbls Tamari
  • 4 Inch Piece of Root Ginger (Grated and squeezed)
  • 50ml-70ml Water
  • 1 Large Iceberg Lettuce Head
  • Organic Sesame Oil

Peanut Sauce

  • 250g Sugar-Free Smooth Peanut Butter
  • 4 Tbls Brown Rice Vinegar
  • 5 Tbls Brown Rice Syrup or Maple Syrup
  • 2 Pinches Cayenne
  • ½ Orange Juiced
  • 2 Cloves Garlic (crushed)
  • 250ml Hot Water
  • 4 Tbls Shoyu (Tamari if you need gluten free)


  • Heat up sesame oil in a frying pan and add the garlic and carrots with a pinch of fine sea salt. Stir frequently and let the veg cook on a medium heat for a few minutes as they soften.
  • Add the tempeh to a food processor and pulse 2-3 times so that it becomes a mince. If you do not have a food processor you can finely cut the tempeh with a knife and then break it apart into small bits between your fingers.
  • Add the mince to the frying pan and add 3 more pinches of sea salt and mix and stir frequently for another 5-7min.
  • Add the water to let it steam and keep folding it all in the pan.
  • Grate your ginger and squeeze out the juice onto the tempeh and add the tamari and mix in really well for another 3-5minutes.
  • Take off the heat and leave aside.
  • For the sauce add all the ingredients to a blender or food processor (you can use a hand blender) and blend till creamy.
  • To serve: Pull of individual lettuce leaves, serve a few spoonfulls of tempeh mince in each leaf, add raw carrot, spring onion, fresh mint leaves and coriander and sprinkle a few sesame seeds.
  • To eat: Wrap everything inside the lettuce leaf and dip in the sauce and enjoy the utter deliciousness!

By Nicky Clinch


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