1. Heat the sesame oil. 2. Sauté the crumbled tempeh. Turn off heat. 3. Add soy sauce, lime, chilies, onion, rice powder and mint. 4. Play with the proportions. I like mine more lime-y and hot than this but I start out this way. 5. Serve on a bed of lettuce and cucumber or eat like lettuce wraps or in Napa cabbage leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
