P.F. Chang's Style Tempeh Lettuce Wraps

Recipe:

Servings: 2-3

Total time: 15-20 minutes

• 1 16oz package of tempeh chopped

• 1 tbs oil

• 2 cloves garlic minced

• 1/2 medium onion diced

• 2 tbs hoisin sauce

• 1-2 tbs soy sauce

• 2 tsp rice wine vinegar or apple cider vinegar

• 1-2 tsp minced ginger

• 1 tsp sriracha

• 1 8oz can diced water chestnuts drained

• 2-4 green onions thinly sliced

• 1 head of lettuce (I used butter lettuce but romaine would work too)

1. Heat oil on medium-high heat. Add in the chopped tempeh, stir, and cook for a few minutes, until tempeh starts to brown.

2. Add in the garlic, onions, hoisin sauce, soy sauce, vinegar, ginger, and sriracha and cook until onions are translucent.

3. Add the water chestnuts and green onions and cook 1-2 minutes.

4. Serve with lettuce leaves, assemble, and enjoy!

I haven't had lettuce wraps in such a long time and making these reminded me why I used to love them so much! This recipe is pretty quick and easy to make and it was so tasty. If there's one ingredient that is essential to this recipe in my opinion its the water chestnuts! The crunch from them is what really makes them seem authentic. It's not a lettuce wrap if doesn't have water chestnuts! I also think that the tempeh is the perfect protein for these wraps because of its nutty flavor and firm texture. I used ACV in place of the rice vinegar and I read that any vinegar will do. Comment down below if you try this recipe!