“Everything good, everything magical happens between the months of June and August.”– Jenny Han
Summer is almost officially here, so we’re revisiting one of our favorite summer recipes! Head over to our Instagram for a step-by-step video recipe guide.
1 pack tempeh, crumbled (we love Smiling Hara Asian Miso Ginger Hempeh)
2 tbsp toasted sesame oil
3 tbsp shallot, diced
2 tbsp garlic, minced
1 tbsp jalapeño, diced
1 tbsp ginger, grated
2 tbsp Big Spoon Roasters Peanut Butter or Hot Mamba Peanut Butter for extra kick
2 tbsp low sodium tamari
1 tbsp rice wine vinegar
5 tbsp water
Mayo Hot Sauce
4 tbsp mayonnaise (we used vegan mayo)
3 tbsp vinegar-based hot sauce (we used Texas Pete)
1 tbsp grapeseed oil
1 head Boston Bibb, Romaine, or Butter Lettuce
1 jar kimchi
A few sprigs of cilantro
3-4 green onions, sliced
Heat a sauté pan over medium heat until hot. Drizzle toasted sesame oil into the pan, then add shallots, garlic, jalapeño & ginger. Sauté until browning begins to develop, 3-4 minutes, then add crumbled tempeh (and more oil if needed). Sauté until the tempeh is browned. While the tempeh cooks, whisk remaining ingredients together to make your sauce. Once tempeh is browned, turn heat to low, drizzle the sauce into the pan & stir well. Continue to cook for a few minutes then remove from pan.
Mayo Hot Sauce
Mix all ingredients together well and serve.
Fill lettuce leaves with desired amount of tempeh filling. Top with kimchi, mayo hot sauce, cilantro, and green onions. This meal is especially fun to serve family style!