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Thai Lettuce Wraps

Ground tempeh replaces ground chicken in this make-at-the-table recipe adapted from The Family Dinner. Serve with lime wedges and sriracha chile sauce.

Ingredients: 

Ingredient Set Name: 

Sauce

Ingredients: 

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¼ cup lime juice
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¼ cup sugar
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2 Tbs. low-sodium soy sauce
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1 Tbs. rice vinegar
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½ tsp. light brown sugar

Ingredient Set Name: 

Filling

Ingredients: 

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2 8-oz. pkg. plain tempeh, broken into chunks
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1 Tbs. vegetable oil
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2 Tbs. minced fresh ginger
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2 cloves garlic, minced (2 tsp.)
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1 cup low-sodium vegetable broth
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¼ cup chopped fresh mint
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¼ cup lime juice
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2 Tbs. chopped shallots
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1 Tbs. low-sodium soy sauce
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1 Tbs. rice vinegar
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2 tsp. sugar
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1 tsp. chile sauce, such as sriracha
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¼ tsp. light brown sugar

Ingredient Set Name: 

Toppings and Wraps

Ingredients: 

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½ lb. green beans, thinly sliced
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2 cups bean sprouts
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1 cucumber, peeled into thin strips
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1 large carrot, shredded
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18 whole large lettuce leaves
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½ cup chopped peanuts

Instructions: 

1. To make Sauce: whisk together all ingredients in small bowl.

2. To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 
5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients.

3. Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with Filling and Toppings. Serve with bowls of Sauce and peanuts.

Nutrition Information: 

Calories: 
112
Protein: 
8 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
Carbohydrates: 
12 g
Cholesterol: 
0 mg
Sodium: 
109 mg
Fiber: 
4 g
Sugar: 
5 g
Yield: 
Serves 6

Comments on this Recipe

I made these and it they were SOOOOO Good! Best Lettuce wraps I've ever had. I divided the filling recipe in half because it was just the two of us, however now I'm wishing I doubled it! My husband (who isn't usually a fan of tofu, tempeh, etc.) loved the tempeh filling and wanted more. Full of flavor, so yummy! A+++

These are absolutely amazing. My husband and I eat the entire recipe (336 per serving that way). I also do not use the green beans. Also,made the sauce, but barely used any of it since the tempeh was so delcious on its own. It's so full of flavor and light, yet filling. I have always loved tempeh, but this is by far my favorite tempeh recipe!

I made these tonight for dinner...YUM! They exceeded my expectations. I sauted the shallots with the ginger and garlic, and left out the green bean topping, but aside from that followed the recipe exactly and they were great. Will make these again.

Awesome recipe. Used ground seitan instead of tempeh and store bought peanut sauce. Half the recipe worked for the two of us, especially if you're going to have sides.

This recipe is DELICIOUS! Other than halving it, I did not change a thing. I julienned some carrots and cucumber for toppings and served it with mint, basil and cilantro, as was recommended. Soooo yummy and halving the recipe comfortably fed two people.

Asian dinner night

Sooo tasty! Made this tonight and it was a huge hit! I substituted tofu for tempeh, frying it in EVOO first and then chopped it up before adding it to the garlic and ginger. My addition to the toppings included sliced red cabbage and snap peas. Also, served with a side of brown rice and shelled edamame. We gobbled it all up, including my kids!

Made these for dinner at my boyfriend's house this past weekend -- we both LOVED them. I forgot the chopped peanuts, so I ended up whisking some peanut butter into the dipping sauce -- delicious!

Absolutely delicious! Don't hesitate to make these.

I doubled the seasonings for a little more flavor for one pack of tempeh.

Please, cut out the sugar!

I LOVE this recipe and have made it several times. It does take longer than 30 minutes though due to all the chopping.

LOVE, LOVE these. Every bite makes me say Yum!

I loved this! My non-vegetarian husband loved this! He said he wants to eat it all the time. That makes me so happy because he's been edging closer and closer to giving up meat for a while now and finding good vegetarian recipes to show him that you don't have to go hungry or just have to eat twigs, leaves, and gardenburgers is so important. This one's a winner and is going into our repertoire. The only change I made was cutting down the sugar in both parts. In the sauce, I just put 2 tbsp of the brown sugar and that's it, no white sugar and definitely NOT 1/4 cup! It was plenty and kept the sauce tangy without sweetness. In the filling part, I just did 1 more tsp of the brown sugar. I left out the white sugar entirely in both parts and didn't miss it at all. I can't figure out why there would be so much sugar in this recipe. Not needed. Enjoy!

What is temph? Where would you find it?

I wish calories salt sugar fats and carbs were always given with each recipe.