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Thai Tempeh Lettuce Wraps

Nutrition Facts:


561 calories, 42g carbs, 32g fat, 27g protein

4 Servings


Peanut Sauce:

  • 1/3 cup creamy peanut butter

  • 1/4 cup soy sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons pure maple syrup

  • 2 tablespoons sriracha (or to taste)

  • 1 tablespoon white miso

  • 2 large cloves of garlic

  • 1 heaping tablespoon of fresh ginger

Tempeh Filling:

  • 1 tablespoon toasted sesame oil

  • one 8-ounce package tempeh, crumbled

  • 1 small yellow onion, diced

  • 1 large portobello mushroom cap, diced

Wraps and Toppings:

  • 1 head of bibb or butter lettuce

  • 2 ounces thin rice noodles, cooked and salted

  • 1/2 cup shredded red cabbage

  • 1/2 cup shredded carrots

  • 1/4 cup roasted peanuts, chopped

  • 3 green onions, thinly sliced black sesame seeds

    for garnish sriracha for serving


  1. Combine all of the peanut sauce ingredients in a blender. Process until smooth. Set aside.

  2. Prepare the filling by adding the sesame oil to a large non-stick frying pan over medium heat. Once the pan is hot, add in the crumbled tempeh and onions and stir to coat with the oil. Cook, stirring frequently, for 7-8 minutes. Stir in the mushrooms and cook for 2-3 more minutes, until the mushrooms are tender. Add in the peanut sauce, stir to combine, and cook for 1 minute. Remove the pan from the heat.

  3. To assemble the wraps, layer the lettuce leaves with the rice noodles, tempeh filling, cabbage, carrots, chopped peanuts, green onions, and a sprinkle of sesame seeds. Drizzle with extra sriracha and enjoy!

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