Korean Gochujang Tempeh Lettuce Wraps with Crunchy Slaw & Peanut Sprinkle

These flavor-bomb lettuce wraps combine fermented gochujang-glazed tempeh with a bright sesame-lime slaw for maximum crunch. With 25g plant-based protein per serving and zero cooking oil required, this Korean-inspired meal delivers restaurant-worthy flavors while being weeknight-easy. Naturally gluten-free and vegan!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 8 oz tempeh, crumbled
• 3 tbsp gochujang paste
• 2 tbsp low-sodium tamari
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp sriracha (optional)
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1.5 cups shredded rainbow slaw mix (carrots, purple cabbage)
• 1/2 cup shelled edamame
• 1/4 cup chopped peanuts
• 2 green onions, sliced
• 8 large butter lettuce leaves
• Toasted sesame seeds for garnish

Instructions

1. Whisk gochujang, tamari, maple syrup, lime juice, sriracha, rice vinegar, garlic and sesame oil in a bowl.
2. Crumble tempeh into small pieces using your hands into the marinade. Stir to coat thoroughly.
3. Heat a non-stick skillet over medium. Add tempeh mixture and cook 7-9 minutes until crispy-edged, stirring occasionally.
4. Meanwhile, toss slaw mix with edamame and half the green onions in a separate bowl.
5. Toast chopped peanuts in a dry pan for 2 minutes until golden.
6. Arrange lettuce leaves on plates like open cups.
7. Spoon warm tempeh mixture into each lettuce cup.
8. Top with slaw mixture and sprinkle with toasted peanuts.
9. Garnish with remaining green onions and sesame seeds.
10. Serve immediately with lime wedges.

Chef's Note

Pressing tempeh for 10 minutes before crumbling removes bitterness and helps it absorb maximum marinade!

Make-Ahead Tips

Prepare slaw and sauce 2 days ahead; store separately. Cook tempeh fresh.

Substitutions

Swap tempeh for crumbled extra-firm tofu or ground turkey. Use almond butter instead of peanuts.