Make these Korean bbq tempeh lettuce wraps for a refreshing and light meal that is super easy and quick to put together! They are made with delicious tempeh, rice, and onions and served over a leaf of lettuce.
Anybody else just been in a super lazy mood recently? I swear as much as I love cooking, I haven’t wanted to take the time to cook anything. It’s been a mix of the quarantine blues as well as being exhausted from working all day long. As much as I love my internship, I have been super exhausted when I get home and the last thing I want to do is spend 45 minutes cooking a big meal for myself.
So, during this time, quick, easy, and delicious meals have been my go-to. Who says that eating healthy has to take a ton of time?
These Korean bbq tempeh wraps literally took me 15 minutes to put together and tasted super delicious. I used Ocean’s Halo’s Soy-Free Korean BBQ sauce and it was divine. By using a premade sauce, you can really save yourself so much time and make something super simple taste super delicious.
How to Make Korean BBQ Tempeh Lettuce Wraps
Ingredients:
- 1 8oz pack of tempeh
- 4 leaves of lettuce (you can use any kind of lettuce – I used romaine)
- 1/2 cup of Ocean’s Halo Korean BBQ Sauce
- 1 cup cooked rice
- 1/2 cup red onion, chopped
- 2 tbsp olive oil
The sauce really is the key for this recipe. I used Ocean’s Halo’s Soy-Fre Korean BBQ sauce and found that it paired really well with the tempeh. This sauce is organic and made with kelp, jalapenos, and tahini. It is soy-free which makes it the perfect gluten-free and vegan sauce for all of your Asian-inspired recipes.
How to Make:
The best part about this recipe is that once you cook the rice, it takes less than 15 minutes to put everything together. I usually pre-cook grains at the beginning of the week so that I have some on hand for recipes like this!
First, you want to cook the rice so that it is soft. This takes about 20 minutes on the stovetop. If you don’t have any rice on hand, you could substitute with quinoa, cous-cous, or any other grain!
Next, chop your tempeh into 1 inch cubes and add 2 tbsp of olive oil to a saucepan and heat for 3o seconds. Then add in the tempeh and cook on each side for 3-4 minutes or until golden brown.
Then add in the rice and red onion and cook for 5 minutes. Lastly, add in the Ocean’s Halo Korean BBQ Sauce and cook for another few minutes or until everything is marinated together.
Get your lettuce ready for lettuce cups. I used romaine lettuce but you could also use iceberg, red lettuce, or green lettuce. Take one lettuce leaf and layout onto a plate. Add a large scoop of the tempeh and rice stir fry and top with jalapenos and sesame seeds.
Substitutions:
- For the tempeh: you can substitute tofu, beans, or any plant-based meat alternative.
- For the rice: you can substitute quinoa, cous-cous, wheatberries, or any other grain.
- You can also add in any other veggies to the stir-fry. Some great veggie options to add to this recipe include broccoli, edamame, carrots, and peppers.
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Korean BBQ Tempeh Lettuce Wraps
Ingredients
- 1 8oz pack of tempeh
- 4 lettuce leaves
- 1 cup rice
- 1/2 cup Ocean's Halo Soy-Free Korean BBQ Sauce
- 1/2 cup red onion, chopped
- 2 tbsp olive oil
Instructions
- First, you want to cook the rice so that it is soft. This takes about 20 minutes on the stovetop.
- Next, chop your tempeh into 1 inch cubes and add 2 tbsp of olive oil to a saucepan and heat for 30 seconds. Then add in the tempeh and cook on each side for 3-4 minutes or until golden brown.
- Then add in the rice and red onion and cook for 5 minutes. Lastly, add in the Ocean's Halo Korean BBQ Sauce and cook for another few minutes or until everything is marinated together.
- Take one lettuce leaf and layout onto a plate. Add a large scoop of the tempeh and rice stir fry and top with jalapenos and sesame seeds.
- Serve and enjoy!
