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.