![['A close-up view of bright orange gochujang tempeh inside a crisp lettuce cup.', 'Juicy tempeh mixture with orange glaze, nestled in fresh lettuce leaves.', 'Side angle of colorful tempeh lettuce cups topped with sesame seeds and cilantro.', 'Vibrant lettuce cups filled with orange gochujang tempeh and garnished with purple cabbage.']](https://timetocooks.com/wp-content/uploads/2026/08/orange-gochujang-tempeh-lettuce-cups_1_U1-300x300.webp)
Orange Gochujang Tempeh Lettuce Cups
A vibrant and flavorful plant-based dish featuring crispy tempeh coated in a sweet and spicy orange gochujang sauce, served in fresh lettuce cups.
Ingredients
protein
- 8 oz tempeh
- 4 cloves garlic cloves
- 1/2 cup orange juice
- 1/4 cup water
- 1 tbsp orange zest
- 1 tbsp gochujang
- 3 tbsp rice vinegar
- 3 tbsp coconut amino
- 1 tsp arrowroot powder
- 4 oz rice noodle
- 1/2 cup purple cabbage
- 1/4 cup cilantro
seeds
- to taste sesame seeds
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- Cube the tempeh and pan-fry until crispy.
- Mix orange juice, water, orange zest, gochujang, rice vinegar, coconut amino, and arrowroot powder to make the sauce.
- Combine tempeh with the sauce and cook for a few minutes until coated and heated through.
- Assemble lettuce cups with rice noodles, tempeh, purple cabbage, cilantro, and sprinkle with sesame seeds.
Notes
For extra flavor, add a squeeze of lime or additional herbs.