Thai Basil Tempeh Lettuce Wraps
Using your Vitamix as a multipurpose machine base allows you to create recipes with the help of both a food processor and a blender, and in this case, puts delicious tempeh lettuce wraps on the table with ease.
Ingredients
- 14 ounces (400 g) tempeh, or extra firm tofu, drained
- 1 (135 g) medium yellow onion, peeled, quartered
- 2 cloves garlic, peeled
- 2 serrano peppers, or thai bird chiles, stemmed
- 1 piece (10 g) fresh ginger root, 1" slice
- 2 Tablespoons extra virgin olive oil
- ½ cup roasted peanuts, chopped
- ½ cup (120 ml) Thai Basil Stir Fry Sauce
- 12 leaves Bibb lettuce
- ½ (175 g) English cucumber, sliced thin
- 1 (130 g) red bell pepper, seeded, sliced thin
- 8 fresh mint leaves
Directions
- Cut the tempeh (or tofu) into 9-12 equally-sized cubes and set aside.
- Place the onion, garlic, serranos and ginger into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Pulse 5-6 times or until everything is chopped finely and evenly. Remove ingredients from Work Bowl and set aside, rinsing it and wiping it clean before returning to the machine base.
- Place the tempeh (or tofu) into the Work Bowl fitted with the Multi-Use Blade and secure the lid. Pulse 6-8 times until evenly chopped down to the size of peas. Keep the tempeh and chopped vegetables separated.
- Place a wok over high heat. Add the olive oil to the wok and heat, then add chopped onion mixture and stir fry for 3-5 minutes or until aromatic and tender. Add chopped tempeh and peanuts, cooking for an additional 1-2 minutes. Add the basil sauce and cook for a final minute to incorporate flavors.
- Assemble each Bibb lettuce cup with 3-4 thin slices of cucumber, a small scoop of tempeh mixture, 1-2 slices of bell pepper, and 1-2 mint leaves.
Chef's Notes
If using tofu, drain the tofu from the package and wrap in paper towels, setting on a plate for 20-30 minutes and pressing gently every 5-10 minutes to remove excess moisture.