Asian BBQ'd Tempeh Lettuce Wraps Recipe

Prep Time:

10 Minutes + 1 hour refrigeration

Cook Time:

5 Minutes






Dinner, Lunch, Vegan, Vegetarian, Flexitarian

About the Recipe

These delicious BBQ Tempeh Lettuce wraps are a foodie love letter to sensational Asian cuisine.

Tempeh is marinaded in a sweet, sticky sauce inspired by Japanese yakiniku BBQ. Traditionally you’ll find beef on the yakiniku menu, but low carbon tempeh produces 97.5% less CO2e. Serve the leftover marinade as a dipping sauce with the lettuce wraps.

This recipe gives instructions for cooking the tempeh in a pan on the stove. But you could also grill the tempeh on a BBQ instead. Instead of cooking on a hot pan, grill the tempeh on a BBQ for 2-3 minutes until char marks begin to appear. Then, carefully flip the tempeh pieces over and grill the other side.

Lettuce makes a a wonderful low carbon vehicle for the sticky BBQ tempeh. Lettuce wraps originate from somewhere in South East Asia: they’re popular in China, Thailand and Laos. Ideally use a soft lettuce, like butterhead or little gem, but you can use whatever lettuce you have to hand to prevent food waste.

Whip up quick spicy mayo to drizzle over your wraps, inspired by Thai sriracha sauce. Keep the climate impact low by using egg-less vegan mayo.Use your favourite hot sauce and adjust the amount depending on your spice preferences.

Finally, top with some fresh, crunchy radish and cucumber for a plant-based feast.


Wraps & Filling

  • 225g tempeh

  • 150g cucumber

  • 30g radishes

  • 300g lettuce

BBQ Sauce

  • ⅓ cup soy sauce

  • 4 tablespoons sugar

  • 1 tablespoon white miso paste

  • 10g fresh ginger

  • 1 teaspoon garlic minced

  • 1 tbsp apple cider vinegar

  • 1 tbsp sesame seeds

Spicy mayo

  • 2 tbsp mayonnaise / vegan mayonnaise

  • 1 tbsp ketchup

  • ¼ tsp hot chilli sauce

  • ¼ tsp garlic powder

How to make the recipe

1. Optional step: Steam or boil the tempeh for 10 minutes. This will remove any bitterness in the tempeh.

2. Slice the tempeh into 1/2cm slices. Grate the ginger and garlic to a paste.

3. Make the BBQ marinade. Mix the soy sauce, sugar, white miso paste, ginger and garlic paste, apple cider vinegar and sesame seeds in a large bowl.

4. Add the sliced tempeh to the bowl of marinade. Ensure all the tempeh pieces are coated in the sauce and refrigerate for at least 1 hour but ideally overnight.

5. Very thinly slice the radishes. Chop the cucumber into thin batons. Carefully remove the leaves from the lettuce head, keeping them whole.

6. In a separate bowl, mix the mayo, ketchup, chilli sauce and garlic powder with a spoon until combined.

6. Heat a large frying pan over high heat. Add 1 tbsp vegetable oil. When hot, carefully transfer the pieces of tempeh to the pan reserving as much marinade back as possible. Sear the tempeh pieces for 1 minute on each side.

7. Pour the remaining marinade into a small dipping bowl to create your dipping sauce. Place the lettuce leaves onto a plate. Assemble the tempeh pieces onto the lettuce leaves and top with radish slices and cucumber batons.

8. Serve the filled lettuce leaves with the BBQ dipping sauce. Drizzle spicy mayo on top, or in a bowl to the side.