Thai Style Tempeh Lettuce Wraps

Since going vegetarian for Lent, I've been trying out some different veggie recipes. I'm not really a tofu fan, but I like tempeh, so I've been looking for some ways to use it. Tempeh is made from cooked soybeans, sometimes mixed with rice or other grains, that have been inoculated with  mold with mold (as blue cheese is) and fermented. It is originally from Indonesia, and has become popular with vegetarians because of its strong, funky, blue cheese-like flavor. This recipe comes from A Year in a Vegetarian Kitchen, by Jack Bishop. You can find the book here. It's a really easy recipe that requires basic ingredients, and can be on the table in 30 minutes.

Ingredients:

• 1/4 cup hot water
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons creamy peanut butter
• 1/4 teaspoon red pepper flakes
• 8 ounces tempeh, cut into 1/2 inch squares
• 1 medium cucumber, peeled, halved lengthwise, seeded and diced **
• 1 medium carrot, shredded on the large holes of a box grater
• 4 medium scallions, white and green parts, cut into 1/2 inch lengths
• 1/4 cup whole fresh cilantro leaves
• romaine lettuce leaves

** I used Persian cucumbers, because they are seedless. So, all I had to do was peel and slice them.

Some of the ingredients. 

Instructions:

• Whisk the hot water, soy sauce, lime juice, peanut butter, and pepper flakes together in a medium bowl. Transfer 3 tablespoons of the peanut sauce to a small bowl and reserve. Add the tempeh to the bowl with the remaining peanut sauce and marinate, tossing occasionally, for about 20 minutes.
• Place the cucumber, carrot, scallions, and cilantro in a medium bowl. Set the salad aside. 
• Reserve any marinade the tempeh has not absorbed. Heat oil in a medium skillet over medium heat until shimmering. Add the tempeh and cook, turning the pieces several times, until golden brown all over, about 5 minutes. Add the reserved marinade to the skillet and cook until the tempeh is glazed, about 30 seconds. Transfer the seared tempeh pieces to a platter.
• Pour the reserved 3 tablespoons peanut sauce over the cucumber salad and toss to combine. 
• Spoon some cucumber salad over the lettuce leaves, then top with several pieces of tempeh. 

I recommending giving tempeh a try, if you haven't already. This recipe combines great flavors, and makes for a really fresh, delicious lunch or dinner.