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+ servings

Thai Tempeh Lettuce Wraps

Yields 8 – 10 wraps, depending on the size of your lettuce leaves.
Author Dianne Wenz


  • 2 cups vegetable stock
  • 8 ounces tempeh
  • 1 tablespoon peanut oil
  • 1 red onion diced
  • 1 pound crimini or button mushrooms coarsely chopped
  • 1 cup coconut milk
  • ¼ cup peanut butter
  • 1 tablespoon agave
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger grated or minced
  • 2 tablespoons tamari
  • 2 tablespoons lime juice
  • 1 teaspoon garlic chili paste or more, to taste
  • 1 head bibb or leaf lettuce carefully separated into individual leaves
  • 1 small carrot julienned
  • 1 red bell pepper julienned
  • 2 scallions thinly sliced
  • ¼ cup peanuts toasted and crushed
  • Sea salt


  1. Add the stock to a large pan over medium heat, and add the full block of tempeh. Allow to simmer for about half an hour.
  2. Remove the tempeh from the pan and allow to cool
  3. Over medium-high heat, add the peanut oil to a pan and then add the diced onion. Cooking for about 10 minutes, stirring frequently, until the onion is fragrant and lightly browned.
  4. Add the mushrooms and a pinch of salt. Cook until the mushrooms have softened and they have released their liquid.
  5. Crumble the tempeh and add it to the pan. Cook until the mushroom liquid has been absorbed, stirring frequently.
  6. While the tempeh and mushrooms are cooking, whisk together the coconut milk, peanut butter, agave, garlic, ginger, tamari, lime juice, and garlic chili paste in a small bowl.
  7. Add the sauce to the pan and cook for 5 to 10 more minutes, until the sauce has cooked thoroughly and thickened. Taste and add more salt, if desired.
  8. Serve the wraps by placing a lettuce leaf on a plate. Place some of the tempeh mushroom mixture in the middle of the leaf and top with the red pepper, carrot, scallions and peanuts.