Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon peanut or grapeseed oil
  • 8 oz tempeh (crumbled)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon lime juice
  • 3/4 cup diced mango (about 1 champagne mango)
  • 1/2 cup seeded and diced cucumber
  • 1/4 cup chopped roasted cashews
  • 1/4 cup chopped mint leaves
  • 8 butter or bibb lettuce leaves
  • Sweet chili sauce (or sriracha or Sambal Matah, for serving)

Instruction

  • Heat the oil in a skillet over medium-high heat. Add the tempeh and cook, stirring often, until lightly browned, about 3 minutes. Stir in the hoisin sauce and lime juice; remove from heat.
  • Divide the tempeh, mango, cucumber, cashews and mint leaves into 8 lettuce leaves. Drizzle with sweet chili sauce and serve.