tempeh lettuce wrap
Fermented foods offer impressive nutrition with every bite. They are gut-friendly superfoods. Tempeh, a traditional soy product that originates from Indonesia, is eaten as a primary source of protein. These delicious lettuce wraps are filled with garlic-ginger scented tempeh, mixed vegetables, and fresh water chestnuts.
Makes 2-4 servings
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp mirin or dry sherry
1 tsp sambal oelek
Tempeh lettuce wrap:
1 tbsp coconut oil
1 tbsp avocado oil
300g tempeh, steamed for 20 minutes and cut into small pieces
1 red pepper, finely diced
1 can of water chestnuts (220g), drained and cut into small dices
3 cloves garlic, minced
2 tbsp fresh ginger, minced
4 green onions, minced
1 small head of iceberg lettuce, leaves removed and kept whole as cups
Handful of coriander, to serve
To make the sauce, simply mix the ingredients together in a small bowl and set aside.
For the tempeh lettuce wrap, heat a wok or deep frying pan over a high heat and add the oils, followed by tempeh. Toss and fry the tempeh until it starts to turn golden on all sides.
Remove the tempeh from the wok or pan. In its place, add the red peppers and water chestnuts and cook for a minute or so.
Then add the garlic, ginger and green onions and let it cook for another 30 seconds, making sure you don’t burn the garlic otherwise it will overpower and ruin the dish.
Add the tempeh back to the wok or pan and add the sauce around the edges. Stir to coat the ingredients in the sauce. Let it all simmer for a couple of minutes until the liquid reduces and thickens.
To serve the wraps, scoop a bit of the tempeh mixture into a lettuce cup. If desired, top with some green onions and chopped coriander.
Andy’s Sugar Safe® Tips
An excellent raw, organic, soy-free, gluten-free, low glycemic substitute for oyster sauce is ‘Coconut Aminos’ by Coconut Secret. It is available to buy here.