This is my first year with a garden and I currently have way too much lettuce. I planted 12 heads thinking that some of them would die or be eaten by animals or that some other fatal injury would take them out.
I was wrong. So I’ve been eating a lot of lettuce. And I gotta say, I’m pretty stoked on it so far. I can just go to my back yard and snip off some leaves and whip up the freshest salad in no time. It’s great. So I’ve decided to incorporate some homegrown lettuce into a recipe for you! I used Boston lettuce- sometimes called butter lettuce- for this recipe, but any lettuce will work just fine. In fact, any green that you enjoy eating raw will work perfectly. Collard greens, kale, chard whatever you’ve got.
If you have never used tempeh before this is the perfect recipe to try it in. Tempeh is just soybeans + sometimes various grains that have been cooked, smooshed together and fermented. Which I realize sounds gross but its really tasty and loaded with protein. The texture is more firm and dense than tofu, making it easier to cook- it doesn’t get stuck to everything the way tofu can.
Tempeh is the same as tofu in that you really need to give it some flavor in the form of a sauce or marinade. In this recipe I used green onion, garlic + ginger to sauté with the tempeh with plus a quick homemade peanut sauce to coat everything in. This tempeh is jam packed with flavor.
I personally use and recommend Lightlife brand original tempeh if you are a tempeh newbie. Its consistent, light tasting and nationally readily available. But if you have a favorite brand already go for that!
I also made a quick purple cabbage slaw to top these lettuce cups with for some color and crunch. I noted this sub in the ingredients, but you can sub 2 1/2 cups of store-bought coleslaw or shredded cabbage mix to save a little prep time if you wish.
And this peanut sauce is THE peanut sauce. I use it on everything. I’ll toss it with noodles, stirred veggies or I’ll make a tempeh or tofu similar to this and eat it with brown rice. Its so good and I always have the ingredients on hand to make it. You could always use store bought peanut sauce, but if you have the ingredients in your pantry, it only takes a couple minutes to mix together so give it a shot!
Peanut Tempeh Lettuce Cups
- 6-8 Leaves of Lettuce washed and dried
- 1 Package Lightlife Original Tempeh cut into bite sized cubes
- 2 tsp Canola Oil
- 3 Green Onions thinly sliced (white and light green parts only- save the green tops for the slaw!)
- 1 Clove of Garlic minced
- 1 1/2 tsp Minced Fresh Ginger or 1/2 tsp ground ginger
- For the Peanut Sauce:
- 2 Tbsp Natural Peanut Butter
- 1 tsp White Miso Paste
- 1 Tbsp Rice Vinegar
- 2 tsp Soy Sauce
- 1 tsp Sriracha or other hot sauce optional
- 2 Tbsp Water
- For the Slaw:
- 2 Cups Thinly Sliced Purple Cabbage* you can use coleslaw mix in place of the cabbage + carrot!
- 1 Carrot Grated or Julienned* (See note above)
- 1 1/2 Tbsp Rice Vinegar
- 1/2 tsp Agave
- 3 Green Onions thinly sliced (just the green tops)
- 1/8 tsp Salt
- First, prepare the slaw. In a medium bowl, combine cabbage, rice vinegar, agave and salt. Toss well to combine. Set aside.
- Next, mix the peanut sauce. In a small bowl, combine peanut butter, miso, soy sauce, vinegar, and sriracha with a spoon. The mixture will look very thick. A tablespoon at a time, add water to thin the mixture out. Stirring well to fully incorporate.
- In a skillet over medium heat, add oil, green onion, garlic and ginger. Cook just until fragrant, 1 minute. Add tempeh and sauté stirring occasionally until the tempe is nicely browned. Remove from heat.
- Stir peanut sauce into the tempeh. If it bubbles up and gets super thick, just stir in a tablespoon or two of water to loosen the sauce up.
- Into each lettuce cup, add a big scoop of peanut tempeh, and scoop of slaw on top and enjoy!
Let me know how you liked this recipe- I’ve been loving hearing from you all!