Tempeh may just be my favorite plant-based meat alternative of the moment. Not only does it possess idyllic texture, but it’s also quite substantial and it absorbs flavors well, in my opinion. Another deeming quality that Tempeh has going for it? It’s incredibly simple to prepare. In fact, it can be prepared a few different ways. For this recipe, we’re going to crumble the Tempeh and marry it into a Gochujang-Lime sauce.
Speaking of the sauce, don’t limit yourself to just utilizing it for this recipe! It’s delicious and a breeze to through together with only a few ingredients: Gochujang, Kimchi Juice, Soy Sauce and fresh Lime juice. It packs a punch of flavor and some nice spice.
Brick Street Farms Butterhead Lettuce is the obvious vessel of choice for these lettuce cups. It makes for the perfect two-bite appetizer, while also doubling as a satisfying option for lunch or dinner.
My initial thought when generating this recipe was to also incorporate chopped Kimchi along with the juices. Though, I found the addition of the chopped Kimchi to be a bit overwhelming, mainly in the spice department. However, if you’re someone who prefers a bit more heat, don’t shy away from the Kimchi – it adds a whole other dimension to the dish.
Ingredients
For the Gochujang-Lime Sauce
• ½ Cup Gochujang
• ¼ Cup Kimchi Juice (from a jar of Kimchi)
• 1 Tbsp Soy Sauce
• Juice from ½ of a Lime
Lettuce Cups and Assembly
• 8 oz Tempeh
• ½ Medium Red Onion, diced
• 1 ½ cups Cooked Rice
• 1 Head of Brick Street Farms Butterhead
• ¼ Cup Green Onion cut on a bias
• 2 Tbsp Olive Oil
• 1 Tsp Salt
• 1 cup Kimchi, roughly chopped
Instructions
Make the Gochujang-Lime Sauce
1. In a medium bowl, add all sauce ingredients to a medium bowl and combine well. Season with more salt as needed. Add ¼ cup of the sauce to a small bowl and set aside until ready to serve.
Lettuce Cups and Assembly
1. Break up the Tempeh into small ½ inch crumbles and add to the medium bowl of sauce. Stir well to combine.
2. Heat a medium Dutch oven/cast iron skillet over medium heat and pour in olive oil.
3. Add in diced onion and season with salt. Cook, stirring occasionally, until onions soften, 6-8 minutes.
4. Add Gochujang0-Tempeh mixture to the pot/pan. Continue to cook and stir until everything is well heated, 4-5 minutes. Remove from heat.
5. While the Tempeh mixtures cooks, get your area prepped to assemble the lettuce cups. Wash/dry lettuce and tear individual leaves from the head and arrange in a single layer on a serving plate.
6. To assemble, add a spoonful of cooked rice to each lettuce cup, followed by the cooked Tempeh mixture, chopped Kimchi (if using), a drizzle of reserved Gochujang-Lime Sauce and a pinch of chopped green onion and serve.