Ingredients
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1 package (8 ounces, or 227 g) Tempeh
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1 large stalk Celery
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2 medium Carrots
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1 can (8 ounces, or 230 g) Water Chestnuts
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For the Sauce
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2 cloves Garlic
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1 tablespoon (8 g) grated Ginger
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1½ cup (375 ml) Water
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¼ cup (125 ml) Soy Sauce
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¼ cup (125 ml) seasoned Rice Vinegar
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¼ teaspoon Sriracha
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For Serving
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Whole Iceberg Lettuce
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Shredded fresh Carrots
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For Garnish
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Scallions
Directions
In this case iceberg lettuce can be your friend. I love the crunch you get from biting into it, and its mild flavor really lets the Asian filling stand out. This is the perfect food to cook for a summer light dinner because the slow cooker doesn’t heat up your house. It’s just one more bonus that you can have it ready and waiting for an after-work cocktail party on the deck.
Steps
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1
Done
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If using tempeh cut into cubes, and steam in a large pot over water for 10 to 15 minutes then drain. (This removes the bitter taste from the tempeh.) While the tempeh is cooking mince water chestnuts, celery and carrot. Mince garlic, grate ginger, and mix all the sauce ingredients together. Store drained tempeh, veggies, and sauce in one container in the fridge overnight. |
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2
Done
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Add all the ingredients into you slow cooker and smash tempeh with a spoon until it crumbles. Cook on low 7 to 9 hours. Taste and adjust seasonings. Add an additional 1 teaspoon grated ginger if you want to add in a little more. Serve with whole lettuce leaves to wrap filling in. |
