Thai Lettuce Wraps

• 1/4 cup lime juice
• 1/4 cup sugar
• 2 Tbs. low-sodium soy sauce
• 1 Tbs. rice vinegar
• 1/2 tsp. light brown sugar
• 2 8-oz. pkg. plain tempeh, broken into chunks
• 1 Tbs. vegetable oil
• 2 Tbs. minced fresh ginger
• 2 cloves garlic, minced (2 tsp.)
• 1 cup low-sodium vegetable broth
• 1/4 cup chopped fresh mint
• 1/4 cup lime juice
• 2 Tbs. chopped shallots
• 1 Tbs. low-sodium soy sauce
• 1 Tbs. rice vinegar
• 2 tsp. sugar
• 1 tsp. chile sauce, such as sriracha
• 1/4 tsp. light brown sugar
• 1/2 lb. green beans, thinly sliced
• 2 cups bean sprouts
• 1 cucumber, peeled into thin strips
• 1 large carrot, shredded
• Fresh mint, cilantro, and basil
• 18 whole large lettuce leaves
• 1/2 cup chopped peanuts

1. To make Sauce: whisk together all ingredients in small bowl.
2. To make Filling: Pulse tempeh in food processor until coarsely crumbled.
3. Heat oil in skillet over medium heat.
4. Add ginger and garlic, and saute 1 minute.
5. Add tempeh and broth, cover, and cook 5 minutes.
6. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated.
7. Stir in remaining ingredients.
8. Mound vegetables, herbs, and tempeh mixture on platter.
9. Let diners fill lettuce leaves with Filling and Toppings.
10. Serve with bowls of Sauce and peanuts.

lime juice, sugar, soy sauce, rice vinegar, light brown sugar, vegetable oil, fresh ginger, garlic, vegetable broth, fresh mint, lime juice, shallots, soy sauce, rice vinegar, sugar, chile sauce, light brown sugar, green beans, bean sprouts, cucumber, carrot, fresh mint, peanuts

Taken from www.vegetariantimes.com/recipe/thai-lettuce-wraps/ (may not work)