| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 12g | 2g | 48g |
| sugars | fibre | protein | salt |
| 28g | 3g | 13g | 1.6g |
Why I Love Canadian Maple-Glazed Tempeh Lettuce Wraps with Asian Slaw
The moment I first tasted the blissful combination of the sweet and savoury flavours in these Maple-Glazed Tempeh Lettuce Wraps with Asian Slaw, it was love at first bite. This dish, which merges the comforting wholesomeness of Canadian cuisine with a bright, tangy Asian slaw, is a true culinary journey to anyone.
A Melting Pot of Flavours
Inspired by the renowned chef, Martin Picard’s use of maple syrup in his dishes, this recipe is a testament to the beautiful fusion that results when cultures meet around the dinner table. The sweetness of the maple syrup perfectly complements the umami flavour profile of the tempeh and soy sauce, teasing your taste buds into a delectable dance of delight.
A Masterclass in Fusion Cooking
Though rooted in my Gujarati heritage, my culinary curiosity has never been confined to one nation’s borders. The Asian slaw in this Maple-Glazed Tempeh Lettuce Wraps recipe was a result of this exploration – an integration of Asian flavours inspired by a dish I once tasted while on a family vacation in Japan.
One thing I’ve learned along my journey is that truly great fusion dishes are about more than just mixing ingredients from different cultures. They’re about finding balance and harmony among these different flavors. This dish does exactly that; from the crunchiness of the lettuce wraps to the soft, hearty tempeh, this recipe is a testament to the beauty that comes from diversity.
These wraps pair perfectly with other Asian inspired dishes like miso soup or your favorite Korean street food. Whether you’re new to fusion cooking, or a seasoned pro, I would urge you to give this recipe a shot.
What You’ll Need
- 12 ounces of tempeh
- 12 large lettuce leaves
- 1/2 cup of maple syrup
- 1/4 cup of soy sauce
- 2 tablespoons of sesame oil
- 2 cloves of garlic, minced
- 1 teaspoon of freshly grated ginger
- 1 tablespoon of olive oil
- For the Asian Slaw:
- 2 cups of shredded cabbage
- 1 cup of shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup of sliced green onions
- 1/4 cup of rice vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of honey or agave nectar
- 1 teaspoon of freshly grated ginger
Method
Step One
Start by cutting the tempeh into thin slices. Then, in a mixing bowl, combine the maple syrup, soy sauce, sesame oil, minced garlic, and freshly grated ginger. Stir thoroughly until all ingredients are well combined. Add the sliced tempeh to the bowl, making sure all pieces are well-coated with the marinade. Leave it aside for about 30 minutes to soak in the flavours.
Step Two
While the tempeh is marinating, you can start preparing the Asian slaw. In a large bowl, combine the shredded cabbage, shredded carrots, thinly sliced red bell pepper, and sliced green onions. In a separate bowl, prepare the slaw dressing by combining the rice vinegar, soy sauce, sesame oil, honey or agave nectar, and fresh ginger. Mix well, then pour over the slaw mixture, tossing until it’s well coated.
Step Three
Now, it’s time to cook the tempeh. Heat the olive oil in a skillet over medium heat. Add the marinated tempeh slices to the skillet, making sure not to overcrowd them. Cook for about 3 to 4 minutes on each side, until they’re golden brown and crispy. Once done, remove them from the skillet and set aside.
Step Four
Finally, assemble the lettuce wraps. Place a piece of cooked tempeh on each lettuce leaf. Top with a generous amount of the Asian slaw. Fold the lettuce over the filling and serve immediately. Enjoy your Maple-Glazed Tempeh Lettuce Wraps with Asian Slaw!
