I’m in love with these tempeh lettuce wraps. This is a copycat Cactus Club Restaurant recipe. If you like Szechuan and Korean flavours, you are going to love this recipe. It’s so yummy!
These vegetarian lettuce wraps are actually pretty healthy. The tempeh has loads of fiber and protein and not a lot of added fat. The Korean chili sauce goes so well with the nutty tempeh. It’s so delicious!
The cool and refreshing yogurt sauce offers a little relief from the spicy Korean sauce. The peanuts on top add another fun texture. It’s a simple meal, but it has everything – protein, fresh greens, crunch, sweet and spice. It’s pretty perfect.
Cactus Club copycat vegan lettuce wraps.
- 1 head iceberg lettuce
- 2 green onions, sliced
- 1/2 cup cilantro leaves
- 1/2 cup fried wontons/fried noodles (optional)
- 1/2 cup dry roasted salted peanuts
- 2 tsp roasted sesame seeds
- 1/2 cup vegan yogurt
- 1 lime, juice
- 1/8 tsp cayenne pepper
- 1/8 tsp sea salt
- 4 tbsp sweet Thai chili sauce (or 2 tbsp maple syrup)
- 2 tbsp Gochujang (Korean sauce)
- 2 tbsp soy sauce (or soy-free aminos)
- 2 tsp sesame oil
- 2 tsp Rice wine vinegar (optional, but recommended)
- 6 or 7 tbsp water
- 200 grams tempeh, cut into 1/2 inch cubes
- 2 tbsp extra virgin olive oil
- 2 tsp sesame oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp dried ginger (optional)
- 1/4 tsp sea salt
- 1/2 cup flour or cornstarch (optional)
- 1 tsp chicken seasoning or 1/4 tsp salt
- 3 tbsp extra virgin olive oil (for sautéeing)
Combine all the ingredients, stir and refrigerate.
Combine all the ingredients and stir.
Preheat oven or toaster oven to 350 degrees.
Combine 2 tbsp extra virgin olive oil, 2 tsp sesame oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp dried ginger and 1/4 tsp sea salt. Stir until combined. Pour the marinade over the tempeh and toss until evenly coated.
(This step is optional). Combine the flour and seasoning. Stir. Dredge the tempeh in a light coating of flour or cornstarch. Shake off excess.
Sautée the tempeh in a non-stick pan in evoo on the stove top on medium heat for a minute or until light golden brown. Do this in 2 or 3 batches so that the pan is not overcrowded.
Place the browned tempeh on a aluminium foil lined baking sheet. Leave space between the pieces of tempeh. Bake the tempeh at 350 degrees for 10 minutes. Remove the tempeh from the oven. Pour half of the chili sauce on the tempeh and toss. Put the tempeh back in the oven and bake for another 10 minutes.
Cut two inches off the base of the head of lettuce. Discard the two outer layers. Cut the head of lettuce in half. Serve with the sauces and toppings.