Spicy Tempeh Asian Lettuce Wrap Salad

Sooo much better than the restaurants. Cheaper, too!



Tempeh Marinade

  • 1/4 cup coconut aminos
  • 2 tablespoons natural creamy peanut butter
  • 1 tablespoon maple syrup
  • 2 teaspoons rice vinegar
  • 1 teaspoon miso paste
  • i large garlic clove, minced finely (microplane preferred)
  • pinch of freshly ground pepper
  • 1 1/2 teaspoons sriracha (optional)

Salad Dressing

  • 1/4 cup rice vinegar
  • 1 1/2 teaspoons maple syrup
  • 1 teaspoon fresh ginger root, grated
  • 1 large garlic clove, minced (microplane)
  • pinch of salt and pepper

Salad Ingredients

  • 1/2 yellow onion, diced small
  • 1 package tempeh, crumbled
  • 1/2 bunch of asparagus, cut into 1/2" pieces
  • 2 green onions, cut into 1/4" slivers (both green and white parts)
  • 2/3 cups raw, unsalted peanuts


Prepare your tempeh marinade by whisking all ingredients together and set aside.

Prepare your dressing by whisking all the ingredients together and set aside.

To a hot skillet, add the onion and allow to cook for 4-5 minutes until translucent. Add a tablespoon of water at a time if stickage occurs.

Add the tempeh and asparagus, cover and cook for 15 minutes over medium-high heat. You'll want to see a little browning on the tempeh.

Add the tempeh marinade and cook for another 5 minutes. Tossing with a spatula every minute or so.

Add the salad dressing to the lettuce and toss well.

Divide the lettuce to 4 large serving bowls, top with the tempeh and garnish with green onions and peanuts.


Serves 4






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