Crispy Thai Peanut Tempeh Lettuce Cups

aka Garden Party Power Bites

I discovered this recipe during a particularly hectic week when I needed something fresh, crunchy, and satisfying that wouldn’t leave me in a food coma. The combination of crispy, golden tempeh with that creamy peanut sauce and all those colorful veggies just hits different—it’s like a party in your mouth that happens to be incredibly good for you. My friends always request these when I’m hosting, and I love watching their faces light up with that first bite.

Ingredients

For the Tempeh:

• 8 oz organic tempeh, diced into 1/2-inch cubes
• 2 tablespoons avocado oil
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

For the Peanut Sauce:

• 1/3 cup natural peanut butter (smooth)
• 3 tablespoons coconut aminos
• 2 tablespoons fresh lime juice
• 1 tablespoon pure maple syrup
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon fresh ginger, grated
• 2-4 tablespoons warm water (to thin)

For Assembly:

• 1 large head butter lettuce, leaves separated
• 1 large carrot, julienned
• 1 cucumber, diced
• 1 cup purple cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, roughly chopped
• 2 green onions, sliced thin

Instructions

1. Steam the tempeh: Steam tempeh cubes for 10 minutes to remove bitterness and improve digestibility. This step is crucial for the best flavor.
2. Make the peanut sauce: In a bowl, whisk together peanut butter, coconut aminos, lime juice, maple syrup, sesame oil, garlic, and ginger. Add warm water 1 tablespoon at a time until you reach a drizzle-able consistency. Set aside.
3. Crisp the tempeh: Heat avocado oil in a large skillet over medium-high heat. Add steamed tempeh cubes and cook 8-10 minutes, stirring occasionally, until golden and crispy on all sides.
4. Season the tempeh: Add coconut aminos, sesame oil, garlic, and ginger to the pan. Toss to coat and cook 1-2 minutes until fragrant. Remove from heat.
5. Prep the vegetables: While tempeh cooks, prepare all vegetables and arrange on a serving platter alongside clean lettuce cups.
6. Assemble and serve: Let guests build their own cups—place a spoonful of crispy tempeh in each lettuce leaf, add vegetables, drizzle with peanut sauce, and garnish with peanuts and cilantro.

Tips

• Steam the tempeh first—this crucial step removes any bitterness and makes it more digestible and flavorful
• Make the peanut sauce ahead of time—it gets even better after sitting for 30 minutes
• Cut vegetables uniformly for the best presentation and eating experience
• Serve immediately after assembly to maintain the crispiness of the tempeh