Wednesday, January 2, 2008

Peanut-ey Tempeh Lettuce Wraps

Serves about 4. Scrumptious!!

1 package tempeh
about 2 cups of cooked brown rice
3/4 cup peanut butter
3 tablespoons sesame oil
3 tablespoons sugar
1/4 cup plus 1 1/2 teaspoons lite soy sauce (or a little less, if you're using full strength)
2 teaspoons minced fresh ginger
2 tablespoons rice or wine vinegar
1 - 2 teaspoons minced fresh garlic (we sauteed it first, but only because I hate raw garlic)
cayenne pepper to taste
black pepper to taste
1 head of lettuce (preferably butter lettuce, but any old kind will do), washed and carefully separated into individual leaves

For the filling:
Cut the tempeh up into teeny tiny pieces. Saute it over medium-high heat in a bit of olive oil until it's turned golden brown and smells nutty and delicious. Stir in the brown rice and set aside.

For the peanut sauce:
Combine all other ingredients (except lettuce!) in a small mixing bowl. Add hot water (start with 1/4 cup) until mixture has a consistency a bit thicker than that of heavy cream. Right before serving, add peanut sauce to tempeh and rice mixture and stir well.

To eat, spoon a bit of the peanut-ey yumminess onto a lettuce leaf; wrap it up into a little packet and eat it. (Be prepare to get rather messy and not care at all).

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