Healthy Recipe of the Week

Catonese-inspired Tempeh Lettuce Cups

You can switch up these soy options to use what you have at home or to meet your food preferences. Substitute cashews for peanuts, tofu for tempeh, or button mushrooms for shiitakes, to name a few!

Tempeh has become my new favorite over tofu: it’s packed with protein and easier to digest (due to its fermented nature)!

Ingredients

• 1 1/2 tablespoons Soy Sauce (reduced sodium)
• 1 1/2 tablespoon Hoisin Sauce
• 1 tablespoon Dry Sherry
• 1 teaspoon Cornstarch
• 1 tablespoon + 1 tablespoon Peanut Oil
• 2 cups Shiitake Caps (diced) (*may substitute for other mushroom variety)
• 1/2 cup Celery (diced)
• 1/2 cup Radish (diced)
• (2 ) Scallions (sliced)
• (2) 8-ounce packages of Tempeh (crumbled)(*may substitute for tofu)
• 1 tablespoon Ginger (minced)
• 1/2 cup Peanuts (*may substitute for cashews)
• (1) Head of Butter Lettuce

Directions

In a small bowl, whisk together the soy and hoisin sauces, dry sherry, ginger, peanuts, and cornstarch with 1/4 cup water. 

In a large nonstick pan over medium-high heat, heat one (1) tablespoon of peanut oil until shimmering. Stir-fry the mushrooms until lightly browned (2 – 3 minutes). Add the celery, radish, and scallions and stir-fry until hot (1 – 2 minutes). Transfer to a large bowl.

In the same pan, heat the remaining one (1) tablespoon of peanut oil. Stir-fry the tempeh until browned (3 – 4 minutes). Add the ginger, peanuts, and soy sauce mixture and stir-fry until the sauce thickens (1 – 2 minutes).

Separate the lettuce into individual leaves and fill with the tempeh mixture. Top with the stir-fried vegetables. 

Yields: 4 servings

Preparation Time:  20 minutes

Nutritional Information

Per serving (1 1/2 cups filling + lettuce): 400 Calories | 22g Total Fat | 4g Saturated Fat | 26g Carbohydrates  | 13g Fiber | 4g Total Sugar | 0g Added Sugar | 28g Protein | 350mg Sodium

 

 

 

 

 

 

 

 

 

Reference 

Chef Kate. (2026, July/August). The healthy cook: soy what? Nutrition Action, P. 14.