Seared Tempeh Wraps with Thai-Style Peanut Sauce

Source: A Year in a Vegetarian Kitchen by Jack Bishop

1/4 cup hot water
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 tablespoons smooth peanut butter
1/4 teaspoon hot red pepper flakes
8 ounces tempeh, cut into 1/2-inch squares
1 medium cucumber, peeled, halved lengthwise, seeded and diced
1 medium carrot, shredded
4 medium scallions, white and green parts, cut into 1/2-inch lengths
1/4 cup whole fresh cilantro leaves (I chopped them)
2 tablespoons roasted peanut oil (I used sesame oil)
4 12-inch flour tortillas (Ours were a little too small. I warmed them wrapped in foil in the oven.)
4 small romaine lettuce leaves, torn in half

Whisk the hot water, soy sauce, lime juice, peanut butter, and pepper flakes together in a medium bowl. Transfer 3 tablespoons of the peanut sauce to a small bowl and reserve. Add the tempeh to the bowl with the remaining peanut sauce and marinate, tossing occasionally, for about 20 minutes.

Place the cucumber, carrot, scallions, and cilantro in a medium bowl. Set the salad aside.

Reserve any marinade the tempeh has not absorbed (my tempeh absorbed it all). Heat the oil in a medium nonstick skillet over medium heat until shimmering. Add the tempeh and cook, turning the pieces several times, until golden brown all over, about 5 minutes. (I cooked the tempeh slowly at first, then browned it since a cooking time of at least 20 minutes seems to really help cut down the bitterness.) Add the reserved marinade to the skillet and cook until the tempeh is glazed, about 30 seconds. Transfer the seared tempeh pieces to the platter.

Pour the reserved 3 tablespoons peanut sauce over the cucumber salad and toss to combine.

Lay the warm tortillas flat on a work surface. Place 2 pieces of lettuce on the bottom half of each tortilla. Spoon some cucumber salad over the lettuce, then top with several pieces of tempeh. Roll up the wraps, tucking the sides toward the center to form neat bundles. Slice each roll in half and serve immediately.

I talked about this recipe HERE.