Lettuce wraps… The crunchy little world where warm meets cool. It surprises me how often I forget how much I enjoy that world.
The last time I made lettuce wraps I used this VegTimes recipe. And although I remember liking it a ton, I decided to replace tofu with tempeh this time around, thinking it would yield a texture more similar to a classic wrap. My thoughts were spot on.
In addition to using 8 ounces of tempeh instead of 1 pound of tofu, I replaced vegetable oil with coconut oil and soy sauce with liquid aminos. If you decide to try this recipe, I highly recommend using these modifications.
Another bonus of using tempeh, besides the whole texture thing, is nutrition. Tempeh has substantially more protein, fiber, and vitamins than tofu, making it the obvious choice between the two for this dish.