This salad is very tasty. It has the right combination of spicy and sweet. For extra added spice, add just a bit more of the Asian chili paste.

Ingredients:

8 oz. tempeh

2 Tbsp. of light brown sugar

½ cup water

¼ cup low sodium soy sauce

2 Tbsp. rice wine vinegar

2 Tbsp. hoisin sauce

2 tsp. Asian chili sauce

2 Tbsp. Canola oil

¼ cup chopped onion

1 or 2 tsp. garlic, minced

1 cup white mushrooms (chopped)

1 cup water chestnuts

12 whole leave iceberg lettuce

Directions:

In a medium saucepan, cook the tempeh in water for about 30 minutes. Drain and set aside to cool.

Combine the sugar, water, soy sauce, vinegar, hoisin sauce, and chili paste in a small bowl. Mix well and set aside.

In a large wok, heat the oil and then add the tempeh (crumbled), cooking until the tempeh begins to brown. Remove the tempeh and set aside.

To the wok, next add the onion and garlic and cook for about 5 minutes. Stir in the water chestnuts and the mushrooms. Add the cooked tempeh and the prepared sauce. Simmer stirring for another 3-5 minutes just until all ingredients are blended together.

Spoon into lettuce leaves. Enjoy!