Twice Gingered Tempeh Lettuce Wraps
Runner up in the Turtle Island 2008 Tempeh Recipe Contest. Submitted by Janice Elder, Charlotte, NC.
2 tablespoons canola oil
1 small onion, finely diced
1 clove garlic, minced
16 ounces Turtle Island Tempeh, grated on a cheese grater
1/4 cup hoisin sauce
1/4 cup prepared vegetarian barbecue sauce
1 tablespoon grated fresh ginger root
1/4 cup pine nuts, lightly toasted
2 tablespoons finely minced crystallized ginger
2 tablespoons fresh mint leaves julienned
1/2 cup diced seeded and peeled cucumber
8-10 large iceberg or other crisp lettuce leaf "cups"
Heat the oil in a large heavy skillet over medium high heat; add the onion, stirring frequently, until the onion is softened. Add the garlic, cooking for another minute. Add the grated tempeh and cook, stirring frequently, for about five minutes (tempeh should be lightly browned). Add hoisin sauce, barbecue sauce and grated ginger root, stirring until hot and well blended. Add pine nuts and crystallized ginger, tossing gently just long enough to heat through and blend well. Remove from heat; add mint leaves and cucumber, tossing gently to blend.
To serve, place the warm tempeh mixture into an attractive serving dish; place on a large platter with the lettuce leaves. To serve, spoon tempeh mixture into lettuce leaves. Makes 4 main dish servings or 8 to 10 appetizer servings. (Serve with plenty of napkins!). May be garnished with additional fresh mint leaves, if desired.