Seared Tempeh Wraps with Thai Style Peanut Sauce

This recipe from Jack Bishop's A Year in the Vegetarian Kitchen was underwhelming. The only reason I'm posting it is that I think it could be really good with a better peanut sauce.

So now I guess I'm in search of the perfect peanut sauce. But this dish has potential and I will make it again with some tweaks.

I'm not much of a wrap person so I took the leftover vegetable mix and tempeh and put it on a bed of lettuce and ate it as a salad.

One great thing that happened is I discovered I love tempeh! I love the taste and the texture and since I cut back on meat I appreciate the high protein content.


Seared Tempeh Wraps with Thai Style Peanut Sauce

Serves 4

1/4 cup hot water
1 tbs soy sauce
1 tbs fresh lime juice
2 tbs smooth peanut butter
1/4 tsp hot pepper flakes
8 oz tempeh cut into 1/2 inch squares
1 medium cucumber peeled seeded and diced
1 medium carrot shredded
4 medium scallions cut into 1/2 inch lengths
1/4 cup whole cilantro leaves(I rough chopped mine)
2 bs roasted peanut oil(mine wasn't roasted)
4 12 inch flour tortillas warmed(I used whole wheat)
4 small romain lettuce leaves torn in half

Whisk water through pepper flakes together in a medium bowl. Transfer 3 tbs of the peanut sauce to a small bowl and reserve. Add the tempeh to the medium bowl and marinate, tossing occasionally for about 20 minutes.

Combine cucumber, carrot, scallions and cilantro in a bowl. set aside.

Reserve any marinade the tempeh has not absorbed. Heat the oil in a nonstick skillet. Add tempeh and cook, turning the pieces several times until browned on all sides about 5 minutes. Add the reserved marinade and cook until the tempeh is glazed, about 30 seconds.

Pour the reserved 3 tbs of peanut sauce over the cucumber salad and toss.

Lay the warm tortillas on a plate. Top with 2 pieces of lettuce, cucumber salad and tempeh. Roll, tucking in the sides to make tight bundles, slice in half and serve.


Robin said...

Just received my Bittman cookbook in the mail yesterday. I've been pouring over it and haven't even gotten past the salad section! Great recommendation, thanks! I love how he makes suggestions for variations to a recipe.