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