Thai Lettuce Wraps

For the Sauce:

• 1/4 cup lime juice
• 1/4 cup sugar
• 2 Tbsp low-sodium soy sauce
• 1 Tbsp rice vinegar
• 1/2 tsp light brown sugar

For the Filling:

• 16 oz. Rhapsody Organic Tempeh, broken into chunks
• 1 Tbsp vegetable oil
• 2 Tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 cup low-sodium vegetable broth
• 1/4 cup chopped fresh mint
• 1/4 cup lime juice
• 2 Tbsp chopped shallots
• 1 Tbsp low-sodium soy sauce
• 1 Tbsp rice vinegar
• 2 tsp sugar
• 1 tsp sriracha
• 1/4 tsp light brown sugar

Optional Toppings for the Wraps:

• 1/2 lb green beans, thinly sliced
• 2 cups mung bean sprouts
• 1 cucumber, peeled into thin strips
• 1 large carrot, shredded
• fresh mint, cilantro, and Thai basil
• 18 whole large lettuce leaves
• 1/2 cup chopped peanuts

1. Make sauce: whisk together ingredients in small bowl. Set aside.

2. Make filling: Coarsely crumble the tempeh (pulse in a food processor to do this quickly). Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients.

3. Make wraps: Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with Filling and Toppings. Serve with bowls of Sauce and peanuts.