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
- 400 g (14 ounces) tempeh, or extra firm tofu, drained
- 135 g (1 ) medium yellow onion, peeled, quartered
- (2 ) cloves garlic, peeled
- (2 ) serrano peppers, or thai bird chiles, stemmed
- 10 g (1 piece) fresh ginger root, 1" slice
- (2 Tablespoons) extra virgin olive oil
- (½ cup) roasted peanuts, chopped
- 120 ml (½ cup) Thai Basil Stir Fry Sauce
- (12 leaves) Bibb lettuce
- 175 g (½ ) English cucumber, sliced thin
- 130 g (1 ) 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.