Slow Cooker Chinese Tempeh Lettuce Wraps with Chocolate Chips

Chef Brainy
What Started it all:
Tempeh, Lettuce, chocolate chips, slow cooker

(Smiling warmly)


  • 400g tempeh, crumbled
  • 1 head of lettuce, leaves separated
  • 1/4 cup chocolate chips
  • 1 cup water
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1/4 cup hoisin sauce
  • 2 green onions, thinly sliced
  • 1/4 cup peanuts, chopped
  • Salt and pepper to taste


  1. In a slow cooker, combine the crumbled tempeh, water, soy sauce, rice vinegar, garlic, and ginger. Cook on low for 4 hours.
  2. After 4 hours, drain any excess liquid from the tempeh mixture.
  3. Stir in the hoisin sauce and chocolate chips. Cook for an additional 15 minutes.
  4. Season with salt and pepper to taste.
  5. Spoon the tempeh mixture onto lettuce leaves.
  6. Garnish with green onions and chopped peanuts.
  7. Serve and enjoy!

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