2 8-oz. pkgs. tempeh
4 tsp. fresh minced ginger, divided
¼ cup canola or peanut oil
½ cup lime juice
3 Tbs. low-sodium soy sauce
1 ½ tsp. sugar
1 medium red onion, thinly sliced (1 ½ cups)
½ cup chopped fresh cilantro
16 whole fresh mint leaves
½ tsp. or more red pepper flakes
16 iceberg lettuce leaves
- Steam tempeh in steamer 20 minutes. Cool, and cut each block into quarters. Pulse tempeh in blender or food processor until crumbly. Add 2 tsp. ginger, and process until combined.
- Heat oil in large nonstick skillet over medium-high heat. Add tempeh, and cook 8 to 10 minutes, or until golden brown and dry, stirring often.
- Meanwhile, combine lime juice, soy sauce, and sugar in large bowl. Add tempeh, onion, cilantro, mint leaves, red pepper flakes, and remaining 2 tsp. ginger, and toss to combine. Fill each lettuce leaf with about 2 Tbs. tempeh mixture. Top each with 1 mint leaf, and serve.