Spicy Tempeh Lettuce Wraps with Sriracha and Sesame

1.In a small bowl, whisk together the sugar, sriracha, tamari or soy sauce, and 2 tablespoons of the extra-virgin olive oil until the sugar is dissolved. Set aside.

2.Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

3.Add the chopped serrano chiles and well-chopped garlic to the skillet. Sauté for about 1-2 minutes until fragrant.

4.Add the crumbled tempeh to the skillet and cook, stirring occasionally, for about 5 minutes until it starts to brown.

5.Pour the sriracha-tamari mixture over the tempeh in the skillet. Stir well to coat the tempeh evenly.

6.Add the thinly sliced green onions to the skillet and cook for another 2-3 minutes until the onions are slightly softened.

7.Sprinkle the toasted sesame seeds over the tempeh mixture and stir to combine.

8.Remove the skillet from heat and let the mixture cool slightly.

9.To serve, spoon the spicy tempeh mixture into lettuce leaves. Optionally, add cooked whole grain rice, chopped cucumber, pickled carrots, and avocado slices.

10.Drizzle with additional sriracha and tamari to taste before serving.