Ginger Sesame Tempeh Lettuce Wraps

• Vegan
• Gluten free

• Produce

  • 2 Carrots
  • 2 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 1 Lemon, Juice of
  • 2 Lettuce, large leaves
  • 2 Scallions
  • 1 8 oz. package Tempeh

• Condiments

  • 1 1/2 tbsp Agave
  • 3 tbsp Soy sauce

• Baking & Spices

  • 2 tsp Chili paste, Asian
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1/2 tsp Sesame oil
  • 2 tsp Vegetable oil

Found on connoisseurusveg.com

Description

Ingredients

• juice of 1 lemon
• 3 tbsp. soy sauce
• 1/2 tsp. sesame oil
• 1 1/2 tbsp. agave (or maple syrup)
• 2 tsp. Asian chili paste
• 1 tbsp. fresh grated ginger
• 2 garlic cloves, minced
• 8 oz. package tempeh, cut into 1/2 inch cubes
• 2 tsp. vegetable oil
• 2 carrots, cut into matchsticks
• 2-3 large lettuce leaves, such as bibb or romaine
• 2 scallions, chopped
• 1 tbsp. sesame seeds

Directions

• In a small bowl, whisk together lemon juice, soy sauce, sesame oil, agave, chili paste, ginger and garlic. Add cubed tempeh and toss to coat.
• If youve got some time, let the tempeh marinade for a half hour or so, tossing tempeh every so often to recoat. Otherwise, you can skip this step.
• Heat vegetable oil in skillet over medium-high heat. Add cubed tempeh and any marinade left in your bowl. Stir-fry tempeh cubes until lightly browned, about 3-5 minutes.
• Add carrots and stir-fry for another minute.
• Divide mixture onto lettuce leaves and top with scallions and sesame seeds. Roll lettuce leaves up like tacos (or burritos, or eat with a fork...whatever youre into) and dig in.