무가당 코셔 인증 템페를 두껍게 잘라 대파와 함께 굽고 소금·참기름·상추로 즐기는 저탄수 고단백 쌈.
FBy ft57rdhiuy
Servings
2
16 oz Unsweetened kosher-certified tempeh
6 pieces Scallions (large Korean daepa or thick scallions)
2 tbsp Neutral oil (avocado or grapeseed)
1 tsp Flaky sea salt
2 tbsp Toasted sesame oil
0.5 tsp Black pepper
12 pieces Lettuce leaves (red leaf or butter lettuce)
1 tbsp Toasted sesame seeds
4 clove Garlic
Calories
753 kcal
Protein
50g
Carbs
30g
Fat
54g
Fiber
4g
Sugar
2g
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Sarah M. · Melbourne, AU
Prep
1. Cut the tempeh block into slices about 1 cm (0.4 inch) thick, similar to thick-cut pork belly strips. Cut the scallions into 7 cm (3 inch) lengths and slice the garlic thinly. Wash and dry the lettuce leaves well.
2. Mix the sesame oil, a pinch of the flaky sea salt and the black pepper in a small bowl to make a dipping sauce (gireum-jang). Set aside.
3. Heat a cast-iron skillet or grill pan over medium-high heat for 2 minutes, then add the neutral oil. Lay the tempeh slices in a single layer and cook undisturbed for 3 to 4 minutes until deep golden and crisp on the underside.
2 tbsp Neutral oil (avocado or grapeseed)
4. Flip the tempeh and add the scallion pieces and garlic slices to the empty spaces in the pan. Cook 3 to 4 minutes, turning the scallions occasionally, until the scallions are charred in spots and soft, and the second side of the tempeh is crisp.
5. Sprinkle the remaining flaky sea salt over the tempeh and scallions while still hot. Transfer to a plate and scatter with the toasted sesame seeds.
6. Place a slice of tempeh, a few pieces of scallion and a slice of garlic on a lettuce leaf, dip in the sesame oil sauce, wrap and eat in one bite. Serve immediately while the tempeh is crisp.
12 pieces Lettuce leaves (red leaf or butter lettuce)
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