Lettuce cups with crumbled tempeh

Ingredients

For 1 serving

• Tempeh120 g
• Sesame oil2 teaspoons
• Ginger5 g
• Soy sauce2 teaspoons
• Carrots50 g
• Lettuce70 g

Contains: gluten, soy, sesame

Method

1. Pick the nicest cup-shaped lettuce leaves, wash and dry them well: they will be your cups.
2. Peel the carrot and grate it on the coarse side of the grater; peel the ginger and grate it finely.
3. Crumble the tempeh with your fingers into small irregular pieces.
4. Heat the sesame oil in a frying pan over medium heat, add the tempeh and the ginger and brown for 5 minutes, stirring often, until the tempeh is golden.
5. Add the soy sauce and the carrot and cook for another minute, stirring, until the carrot just softens; spoon the hot filling into the lettuce leaves and serve straight away.