Cactus Club copycat vegan lettuce wraps.
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.