For The Sesame Miso Sauce

For The Sesame Miso Sauce

Ingredients:
2 tablespoons tahini
1 tablespoon toasted sesame oil
2 teaspoons white miso paste
½ teaspoon Sriracha or other chili sauce

Directions:
water for thinning
(See image)
1
Place the tempeh in a steamer, or on a steaming rack over a pan of boiling water,
and steam for 20 minutes. Allow it to cool, then cut into small ¼-inch (0.5-cm) cubes.
Set aside.
2
While the tempeh is steaming, prepare the lettuce wraps. Remove whole leaves
from the head of lettuce, wash gently, and pat dry. Set these aside until the filling is
prepared.
3
For the sesame miso sauce, whisk the tahini, oil, miso paste, and chili sauce
together in a small dish. The resulting mixture will be thick, so add water a tablespoon
at a time, until the desired consistency is reached. Set aside.
4
Heat the sesame oil with the ginger. Add the tempeh and cook over a medium-high
heat until browned, about 5 to 7 minutes. Add the cabbage, carrots, and green onions
and stir carefully to avoid spillage. Add the tamari, raise the heat to high, and cook
while stirring for 2 to 3 minutes. The cabbage will cook down significantly and the
carrots will soften but retain a little crunch. If there is still liquid in the pan, continue
cooking until the pan is almost dry.
5
Spoon the mixture into the lettuce wraps, sprinkle with sesame seeds, and serve
with sesame miso sauce for dipping.
GREEN TIP: If napa cabbage is unavailable, try savoy cabbage.
CALORIES (