Thai Lettuce Wraps

Author:
Publish date:
thai-lettuce-wraps_sept-2011-CROP

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.

  • 6Servings

Ingredients

Sauce

  • 1/4 cup lime juice
  • 1/4 cup sugar
  • 2 Tbs. low-sodium soy sauce
  • 1 Tbs. rice vinegar
  • 1/2 tsp. light brown sugar

Filling

  • 2 8-oz. pkg. plain tempeh, broken into chunks
  • 1 Tbs. vegetable oil
  • 2 Tbs. minced fresh ginger
  • 2 cloves garlic, minced (2 tsp.)
  • 1 cup low-sodium vegetable broth
  • 1/4 cup chopped fresh mint
  • 1/4 cup lime juice
  • 2 Tbs. chopped shallots
  • 1 Tbs. low-sodium soy sauce
  • 1 Tbs. rice vinegar
  • 2 tsp. sugar
  • 1 tsp. chile sauce, such as sriracha
  • 1/4 tsp. light brown sugar

Toppings and Wraps

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

Preparation

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
  • Carbohydrate Content: 12 g
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 8 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 109 mg
  • Sugar Content: 5 g