A close relative of tofu, tempeh is a fermented soy product that is often used as a meat replacement. In this recipe, it takes the place of chicken in these fresh lettuce wraps. Radishes and ginger add a zing to this restaurant classic, and water chestnuts add crunch without adding calories.
Ingredients
- 6 oz tempeh, sliced
- 2 tsp ginger, minced
- 2 tsp soy sauce
- 2 tsp rice vinegar
- 2 head (5" dia) butter leaf lettuce
- 4 small radishes, thinly sliced
- 6 water chestnut, sliced
- 2 tbsp cilantro
- 1 tbsp chopped shallots
- ¼ cup cilantro
- 2 tsp ginger, minced
- 1 tbsp olive oil
Directions
Prep:
Cook:
Total:
- Combine the tempeh with the ginger, soy, and vinegar and let marinate for 30-45 minutes.
- Mix the cilantro, ginger, and olive oil, and toss with sliced radish, water chestnut, and shallot until coated.
- Using the butter leaves as cups, fill with the radish mixture and top with tempeh.