Teriyaki Tempeh Lettuce Wraps

Ingredients

• Tempeh

  8 oz or 227g

• Soy sauce

  Made from soy (tamari)

  ⅓ cup or 96g

• Coconut Sugar

  Absolute Organic

  2 ½ tablespoon or 25g

• Seasoned Rice Vinegar

  President's Choice

  1 tbsp or 15g

• Minced Garlic

  Pampa

  2 tsp or 10g

• Sesame Oil, Special Blend

  Special Blend, Sun Luck

  1 ½ tsp or 8g

• Ground Ginger

  Spice World

  ¼ tsp or 1g

• Olive Oil

  Wawa

  1 tablespoon or 15g

• Yellow Onion

  Freshdirect

  1 onion or 148g

• Carrots

  Raw

  1 medium or 61g

• Tapioca Starch

  Cock Brand

  1 tbsp or 10g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Onions

  Young green, tops only

  1 stalk or 12g

Directions

1. In a medium bowl or shallow plate, add soy sauce, sugar, vinegar, garlic sesame oil and ginger. Whisk to combine.
2. Crumble the tempeh into small chunks; place in the soy sauce mixture and stir to coat. Set aside.
3. In a medium skillet or wok over medium-low heat, warm olive oil. Add onion; stir. Cook for 5-7 minutes, until onion begins to brown. Add carrots and stir; cook for 3-5 more minutes, until carrot softens.
4. Pour the tempeh mixture into the pan; stir. Cook for 5 minutes, until tempeh starts to brown. Add tapioca starch; stir. Cook for 2-3 more minutes, stirring continuously, until sauce thickens.
5. Spoon the tempeh mixture into each lettuce cup. Top with sliced green onions and serve.

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