• Micah

Peanut Tempeh Lettuce Cups

Have you tried tempeh before? Tempeh is a new-old kid on the block when it comes to plant proteins. Tempeh is a traditional Indonesian soy product, made from fermented beans. Soy beans are fermented and cultured in a special way, binding them into a cake form. So basically a fermented soy bean cake - sounds less than appetizing... but believe me, it's delicious. Make these simple build-it-yourself Peanut Tempeh Lettuce Cups and get on the tempeh train!

Peanut tempeh lettuce cups
Peanut tempeh lettuce cups

Tempeh is getting easier and easier to find in stores, but if you can't find any, check out your local health food store, specialty shop, or even a farmer's market and check if there is a local producer in your area! Some companies are even starting to use non-soy beans in their tempeh - from chickpeas to black beans, there's more choice than ever

Unlike tofu, tempeh is hearty, dry and crumbly. Tempeh is actually higher in protein compared to tofu. It has an also umami, mushroom-like flavour. Because of the fermentation process, tempeh can be easier to digest by those sensitive to soy or beans in general.

How to cook tempeh?

Tempeh is often marinated before cooking, but I skipped that step in this recipe. It can be steamed, sautéed, grilled, baked, or fried.

Looking for more tempeh recipes? Check out my Sweet & Sour Turmeric Tempeh recipe!

#tempeh #plantproteins #tempehrecipe #healthyrecipe #lettucewraps #peanutsauce


Peanut Tempeh Lettuce Cups

Total time: 25 minutes


Sesame Tempeh

  • 1 tbsp oil

  • 200g block tempeh, chopped into 1/4 inch pieces

  • 1 clove garlic, chopped

  • 1 tsp ginger, chopped

  • 1 tsp soya sauce

  • 1 tsp toasted sesame oil

  • 1 tsp sesame seeds

Peanut Sauce

  • 1/4 cup peanut butter

  • 2-4 tbsp water

  • 1 clove garlic

  • 1/2 inch piece ginger, chopped

  • 2 tsp sriracha sauce

  • 1 tsp honey or maple syrup

  • 1 tbsp nutritional yeast

  • Juice of 1 lime

To serve:

  • 1 avocado, sliced

  • 1 bell pepper, chopped

  • 1 carrot, cut into matchsticks

  • 1/2 cucumber, cut into matchsticks

  • Little gem lettuce

  • Fresh coriander (cilantro)


  1. Bring water/broth to a boil over medium heat.

  2. In a bowl, combine chickpea flour, nutritional yeast, garlic, chilli flakes, pepper, and salt.

  3. Add chickpea flour mix to boiling liquid. Stirring until it thickens.

  4. Transfer to a greased baking dish, and let sit for 2 hours, or until set.

  5. Slice, and toss with oil, and air fry at 200C for 20 minutes, flipping halfway through. Or, shallow fry until golden on each side. Or, bake at 220C/425F for 30-45 minutes.

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