Tempeh lettuce cups with peanut sauce and crispy rice noodles (v,gf,df)

Another very versatile recipe. These cups or boats (depending on the type of lettuce you get) are super fresh and flavourful. I have been making these for years everytime I had friends over. Instead of tempeh use chicken, fish, tofu, beef...anything really. Cut up veggies, make the sauce and you are good to go. The sauce is probably the secret flavor bomb here! I deep fried rice noodles to add some crunch. check out the gif below, it is pretty fun to make them. 

Like tofu, Tempeh is made from soybeans. However, whole half cooked soybeans in tempeh undergo a fermentation process and produce a type of fungus that binds the soybeans together. Sounds gross, I know. If you've never tried it, do it, if it is cooked properly, it tastes great.  And when I say cooked properly I mean with lots of garlic and spices. 

1 pack of tempeh

1 tsp of each, ginger, chilli, and garlic

1 tbsp soy-sauce

radishes, tomatoes, carrots, cucumber, avocado, mango

romain lettuce or any other kind of lettuce

for the peanut sauce: 

150g peanut butter

2 tbsp soy sauce

1 tsp sriracha

1 knob of ginger, peeled and grated

3 garlic cloves, minced

1/2 chili, chopped

juice of 1 lime

1 bunch of thin rice noodles

for the peanut sauce, combine all ingredients in a small ball and stir 

gradually add tablespoons of hot water to it and keep stirring until smooth creamy consistency 

place in the fridge

cut the tempeh into cubes and cook in a large pan, together with some olive oil, garlic, ginger and soy sauceuntil golden brown

cut up veggies, set aside 

wash lettuce leaves 

for the crispy rice noodles, add oil into a saucepan over medium high heat, when oil is hot, add a small amount of rice noodles like you can see below. The noodles only pop when the oil is hot enough, the whole process takes maybe 5 seconds

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