korean-inspired spicy tempeh lettuce wraps
A showstopping appetizer or light dinner featuring a spicy gochujang-flavored crispy tempeh.
Ingredients
- 2 8-oz blocks tempeh, crumbled
- 1 small yellow onion, diced
- 1/2 cup soy sauce
- 1/4 cup dark brown sugar
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp toasted sesame oil
- 1 red bell pepper, thinly sliced
- 1 tbsp corn starch
- 1 head butter/bibb lettuce
- sesame seeds, pickled red onions, and fresh cilantro, for serving
Instructions
- In a glass jar or bowl, combine the soy sauce, brown sugar, gochujang, rice vinegar, garlic, and ginger. Shake or whisk vigorously until combined.
- Heat the sesame oil in a large skillet over medium heat. Add the tempeh and onion and cook, stirring once or twice, until the onion softens and the tempeh begins to crisp, about 10 minutes. Throw in the red pepper and saute for 2-3 minutes.
- Pour in the gochujang sauce and bring to a gentle simmer. Whisk the corn starch with 1 tablespoon of water to make a slurry and dump into the skillet. Stir everything until the sauce thickens around the tempeh and pepper, about 2-3 minutes.
- Stack 2-3 bibb lettuce leaves on top of one another. Divide the tempeh amongst the cups. Sprinkle with sesame seeds and finish with a few pickled red onions and fresh cilantro, as desired.
Notes
*Other filling ideas: Carrots, radish, cucumber, avocado, and green onions are all great options for filling your wraps!
*Gochujang substitute: I found that sambal oelek is the closest mimic to gochujang if you cannot find the latter.