Thai Peanut Tempeh Lettuce Wraps
Crunchy butter lettuce cups filled with crumbled tempeh in a sweet-spicy Thai peanut sauce — no cooking required if you use the microwave shortcut.
PROTEIN 34g
CALORIES 390
P:E RATIO 1.1
TIME 15m
YIELD 3
P:E 1.1
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1 package (8 oz) tempeh, crumbled finely FLAVOR
1 head butter lettuce, leaves separated DAIRY
3 tablespoons creamy peanut butter DAIRY
2 tablespoons low-sodium soy sauce FLAVOR
1 tablespoon rice vinegar FLAVOR
1 tablespoon sriracha FLAVOR
1 teaspoon sesame oil FLAVOR
1 tablespoon maple syrup FLAVOR
1 medium carrot, julienned PRODUCE
1/2 English cucumber, diced PRODUCE
1/4 cup fresh cilantro, chopped FLAVOR
2 tablespoons crushed roasted peanuts FLAVOR
1 lime, cut into wedges FLAVOR
MEAL PREP LOGISTICS
- Storage: Store components separately in the refrigerator for up to 4 days. Assemble just before eating.
- Batching: Steaming or microwaving tempeh before using it removes the slightly bitter taste that some people notice.
- Reheat: Microwave for 90s at 70% power.
EXECUTION STEPS
01
THE MACRO PREP
Crumble tempeh into small pieces. For a milder flavor, microwave tempeh with a splash of water for 2 minutes before crumbling.
02
VEGGIE STEAM-SAUTÉ
Whisk together peanut butter, soy sauce, rice vinegar, sriracha, sesame oil, and maple syrup until smooth. Add a tablespoon of water if too thick.
03
THE MACRO PREP
Toss the crumbled tempeh with half the peanut sauce until well coated.
04
THE ASSEMBLY
Arrange butter lettuce cups on a platter. Divide the sauced tempeh among the cups.
05
STEP 5
Top each wrap with julienned carrots, diced cucumber, cilantro, and crushed peanuts.
06
STEP 6
Serve with lime wedges and remaining sauce on the side for drizzling.
PRIMARY CATEGORY
EXPLORE MORE No Cook ProteinFULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1 package (8 oz) tempeh, crumbled finely
- 1 head butter lettuce, leaves separated
- 3 tablespoons creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- 1 tablespoon maple syrup
- 1 medium carrot, julienned
- 1/2 English cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons crushed roasted peanuts
- 1 lime, cut into wedges