Ingredients
- TVP Filling
- 2½ cups soy (TVP) chunks
- 1 cup vegetable broth
- 3 tbsp hoisin sauce
- 3 tbsp low-sodium soy sauce, plus more to taste
- Sriracha, to taste
- 1 small can water chestnuts, drained and finely chopped
- 1 bunch green onions, thinly sliced
- Lettuce leaves
- Sesame seeds, for garnish
- Spicy Peanut Sauce
- ½ cup peanut butter
- ¼ cup hot water
- 2 tbsp light brown sugar
- 3 tbsp sriracha
- 1 tbsp chili paste or sambal oelek
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp red pepper flakes
- 1 garlic clove, minced
Servings
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Linked Recipes
Preparation
Step 1
Bring the vegetable broth to a boil in a medium saucepan. Stir in the TVP, soy sauce, hoisin sauce, and sriracha. Reduce the heat and simmer until the liquid is absorbed and the TVP is tender. Add a splash of water or soy sauce if needed.
Step 2
Fold in the chopped water chestnuts and green onions. Taste and adjust the seasoning.
Step 3
For the peanut sauce, whisk together the peanut butter and hot water until smooth. Stir in the brown sugar, sriracha, chili paste, soy sauce, rice vinegar, red pepper flakes, and garlic. Adjust to taste.
Step 4
Fill each lettuce leaf with the TVP mixture.
Step 5
Top with extra green onions and sesame seeds, then serve with the spicy peanut sauce on the side.
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