Instant Pot Gochujang-Braised Tempeh Lettuce Wraps
By America's Test KitchenPublished on July 20, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
1 cup unseasoned rice vinegar 2 tablespoons sugar 1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias4 ounces (2 cups) bean sprouts 4 scallions, sliced thin4 teaspoons toasted sesame oil, divided4 teaspoons grated fresh ginger, divided1 cup water 3 tablespoons gochujang paste2 tablespoons honey 2 tablespoons soy sauce, plus extra for seasoning4 garlic cloves, minced1 pound tempeh, halved lengthwise and cut crosswise into ½-inch pieces1 tablespoon sesame seeds, toasted2 heads Bibb lettuce (8 ounces each), leaves separated
Instructions
- Microwave vinegar and sugar in medium bowl until steaming, 1 to 2 minutes; whisk to dissolve sugar. Add cucumber and bean sprouts to hot brine and let sit, stirring occasionally, for 30 minutes. Drain cucumber mixture and return to now-empty bowl. Stir in scallions, 1 teaspoon oil, and 1 teaspoon ginger; set aside for serving. (Pickled vegetables can be refrigerated for up to 24 hours.)
- Meanwhile, whisk water, gochujang, honey, soy sauce, garlic, remaining 1 tablespoon oil, and remaining 1 tablespoon ginger together in Instant Pot. Arrange tempeh in even layer in pot and spoon sauce over top. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 12 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer tempeh to serving dish. Using highest sauté function, cook sauce, stirring occasionally, until slightly thickened, 1 to 2 minutes. Season with extra soy sauce to taste. Spoon sauce over tempeh and sprinkle with sesame seeds. Serve in lettuce leaves with pickled vegetables.
Time
45 minutesYield
Serves 4Ingredients
1 cup unseasoned rice vinegar
2 tablespoons sugar
1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias
4 ounces (2 cups) bean sprouts
4 scallions, sliced thin
4 teaspoons toasted sesame oil, divided
4 teaspoons grated fresh ginger, divided
1 cup water
3 tablespoons gochujang paste
2 tablespoons honey
2 tablespoons soy sauce, plus extra for seasoning
4 garlic cloves, minced
1 pound tempeh, halved lengthwise and cut crosswise into ½-inch pieces
1 tablespoon sesame seeds, toasted
2 heads Bibb lettuce (8 ounces each), leaves separated
Ingredients
1 cup unseasoned rice vinegar
2 tablespoons sugar
1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias
4 ounces (2 cups) bean sprouts
4 scallions, sliced thin
4 teaspoons toasted sesame oil, divided
4 teaspoons grated fresh ginger, divided
1 cup water
3 tablespoons gochujang paste
2 tablespoons honey
2 tablespoons soy sauce, plus extra for seasoning
4 garlic cloves, minced
1 pound tempeh, halved lengthwise and cut crosswise into ½-inch pieces
1 tablespoon sesame seeds, toasted
2 heads Bibb lettuce (8 ounces each), leaves separated
Ingredients
1 cup unseasoned rice vinegar
2 tablespoons sugar
1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias
4 ounces (2 cups) bean sprouts
4 scallions, sliced thin
4 teaspoons toasted sesame oil, divided
4 teaspoons grated fresh ginger, divided
1 cup water
3 tablespoons gochujang paste
2 tablespoons honey
2 tablespoons soy sauce, plus extra for seasoning
4 garlic cloves, minced
1 pound tempeh, halved lengthwise and cut crosswise into ½-inch pieces
1 tablespoon sesame seeds, toasted
2 heads Bibb lettuce (8 ounces each), leaves separated
Why This Recipe Works
We wanted a vegetarian lettuce cup filling that was just as satisfying as its meaty counterparts. Tempeh, made from fermented soybeans, is high in protein, fiber, and probiotics and has a nutty flavor with a meaty chew, making it the perfect choice. For a sauce that was sweet and spicy we whisked together gochujang (Korean red pepper paste), honey, soy sauce, sesame oil, ginger, and garlic. Cooking in the Instant Pot allowed the tempeh to soften slightly and soak up the flavorful sauce without drying out. Once the tempeh was done, we removed it from the pot and reduced the sauce on high. Crunchy pickles offset the spicy tempeh for a refreshing dinner with a kick.
Instructions
- Microwave vinegar and sugar in medium bowl until steaming, 1 to 2 minutes; whisk to dissolve sugar. Add cucumber and bean sprouts to hot brine and let sit, stirring occasionally, for 30 minutes. Drain cucumber mixture and return to now-empty bowl. Stir in scallions, 1 teaspoon oil, and 1 teaspoon ginger; set aside for serving. (Pickled vegetables can be refrigerated for up to 24 hours.)
- Meanwhile, whisk water, gochujang, honey, soy sauce, garlic, remaining 1 tablespoon oil, and remaining 1 tablespoon ginger together in Instant Pot. Arrange tempeh in even layer in pot and spoon sauce over top. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 12 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer tempeh to serving dish. Using highest sauté function, cook sauce, stirring occasionally, until slightly thickened, 1 to 2 minutes. Season with extra soy sauce to taste. Spoon sauce over tempeh and sprinkle with sesame seeds. Serve in lettuce leaves with pickled vegetables.
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