Crunchy Tempeh Peanut Slaw Wraps

Ingredients

• 8 Ounce Tempeh - 8 oz (227 g), 227 g; cut into 1/2-inch strips
• 3 Tablespoon Low-sodium soy sauce - 3 tablespoons (45 ml), 45 ml total, divided between dressing and skillet
• 1 Tablespoon Toasted sesame oil - 1 tablespoon (15 ml), 15 ml
• 0.5 Count Green cabbage - 1/2 medium head (280 g), medium head, about 280 g
• 2 Count Carrots - 2 medium (110 g), about 110 g
• 0.33 Cup Creamy peanut butter - 1/3 cup (85 g), 85 g
• 3 Tablespoon Lime juice - 3 tablespoons (45 ml), 45 ml
• 1 Tablespoon Maple syrup - 1 tablespoon (15 ml), 15 ml
• 2 Tablespoon Warm water - 2 tablespoons (30 ml), 30 ml
• 1 Count Garlic - 1 clove (3 g), 3 g
• 0.5 Cup Fresh cilantro - 1/2 cup (8 g), 8 g
• 4 Each Large flour tortillas - 4 count (10-inch), 10-inch tortillas

Instructions

1. Prep vegetables and tempeh

   1. *Shred the green cabbage*, *grate the carrots*, mince the garlic, chop the cilantro, and cut the tempeh into 1/2-inch strips.

2. Make peanut dressing

   2. In a bowl, whisk together *peanut butter*, lime juice, maple syrup, warm water, garlic, and 1 tablespoon soy sauce until *smooth and creamy*.

3. Brown the tempeh

   3. Heat sesame oil in a skillet over *medium heat*. Add the tempeh and cook for *3 to 4 minutes per side* until golden and crisp at the edges.

4. Season the tempeh

   4. Add the remaining 2 tablespoons soy sauce to the skillet and toss the tempeh for *30 to 60 seconds* until *glossy and savory-smelling*.

5. Toss the slaw

   5. In a large bowl, combine cabbage, carrots, and cilantro. Toss with about half of the *peanut dressing* until the slaw is *lightly coated and crunchy*.

6. Warm tortillas

   6. Warm the flour tortillas in a dry skillet for *15 to 20 seconds per side* until *soft and flexible*.

7. Assemble wraps

   7. Divide the slaw and tempeh among the tortillas, drizzle with the remaining *peanut dressing*, then *roll into wraps* and serve.