Gochujang-Glazed Tempeh Lettuce Wraps

Ingredients

• 300 g tempeh, crumbled into small pieces
• 110 g short-grain white rice, uncooked
• 1.5 tbsp gochujang (Korean chili paste)
• 1 tbsp low-sodium soy sauce
• 2 tsp maple syrup
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 large carrot, coarsely grated
• 1 head butter lettuce or romaine leaves, separated
• 2 stalks scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Cook the rice: rinse, add 270 ml water, boil, cover on lowest heat 12 minutes, rest 5.
2. Toss the grated carrot with the rice vinegar and a pinch of salt in a small bowl; set aside to quick-pickle while you cook — it softens and brightens in about 10 minutes.
3. Whisk the gochujang, soy sauce, maple syrup, sesame oil, and 3 tablespoons of water into a smooth glaze.
4. Heat the vegetable oil in a wide skillet over medium-high. Add the crumbled tempeh and cook 6-7 minutes, stirring only occasionally, until the crumbles brown and crisp at the edges like good taco filling.
5. Add the garlic, stir 30 seconds, then pour in the glaze. Cook 2 minutes, tossing, until the sauce bubbles, thickens, and lacquers every crumble — it should look glossy, not wet.
6. Build at the table: a spoonful of rice in each lettuce cup, a pile of glazed tempeh, drained pickled carrot, scallions, and a flick of sesame seeds.

Nutrition (per serving)

Calories

615

Protein

32 g

Fat

24 g

Carbs

70 g