Shio Koji Tempeh and Fukujinzuke Baby Gem Wraps with a Shoyu Koji Dressing

Cooks in: Less than 30 minutes
Serves: Between 10 and 12 Lettuce Wraps
Difficulty: Easy

Ingredients:

300g OG Tempeh
100ml Shio Koji
20ml olive oil (for frying)
10-12 Baby Gem Lettuce or 4-5 Romaine Lettuce. (remove outer leaves, and use the nice fresh leaves) wash before they are used.
100g cherry or baby tomatoes, sliced.
125g fukujinzuke. Squeeze the mix out and remove the marinade.
60ml shoyu koji
30ml Fukujinzuke marinade.
45ml olive oil
Thinly sliced spring onions.

Cooking instructions

Remove all the packaging from the Tempeh, and dice the Tempeh into a nice small dice, but not too small.
Place the Tempeh into a container, add the Shio Koji and give it a nice gentle mix, cover with a lid and place inside the fridge. Leave to marinade for a few hours or overnight for maximum flavour.
Heat up a pan, on a medium heat and add 20 ml olive oil to the pan, allow the oil to heat up.
Then add the Tempeh into the pan, and pan fry for about 10 mins whilst turning them all to get even colouring.
When complete, remove the tempeh from the pan and leave the Tempeh to cool down naturally.
Cut and prep the lettuce, by removing the root and then you can remove the outer leaves, then they can be washed and put on a paper towel to dry or use a salad spinner.
Squeeze the marinade out of the Fukujinzuke, and pour it back inside the jar with the rest of it. Can even use it as marinade, for another dish !
Wash and then prep the tomatoes, by slicing them. Then leave to one side until ready to use.
Then whisk together the Olive oil, Shoyu koji and fukujinzuke marinade to make a light punchy dressing.
Start to assemble the Gem wraps, place the lettuce onto plate and then top with the Fukujinzuke, followed by the Tempeh and the cherry tomatoes.
Finally drizzle the dressing inside and all over the mix, around 1 tbsp of dressing per lettuce wrap.
Garnish with the spring onions.
Serve