Crisp-fried tempeh, juicy pineapple and crunchy cabbage come together in soft wraps. The creamy peanut dressing with lime and sambal balances sweetness, savoriness, acidity and heat.
These wraps are all about contrast: thin strips of tempeh turn golden at the edges, while pineapple and cucumber bring juiciness and cabbage adds crunch. Tempeh has a firm texture and a mildly savory, fermented flavor. Soy sauce and a little palm sugar round out that flavor; fry the tempeh without the sauce first, so it gets some color. Add the sugar at the very end, where it forms a thin, glossy coating instead of burning.
Choose a ripe pineapple that smells sweet and feels firm, but not mushy. Fresh pineapple makes for bright, juicy pieces; drained canned pineapple works too, although it is often softer and sweeter. Slice the cucumber and cabbage thinly so they fit easily into the wraps and don’t push all the filling out. White cabbage stays firm, while pointed cabbage is milder and softer. Both work well.
The dressing should be creamy, but still run off a spoon. First stir the peanut butter with the lime juice and warm water until smooth, then add the sambal. This helps distribute the heat evenly. Use extra water if the peanut butter is very thick; add it a little at a time rather than pouring in a lot at once. Taste it, too: a sweet pineapple may call for a little more lime, and anyone who wants less heat can start with half a teaspoon of sambal.
Warm the wraps briefly so they fold easily, and fill them just before eating. Don’t spoon too much dressing over the vegetables: a thin layer adds flavor without making the wraps soggy. The chopped peanuts are more than a garnish; they add a dry, toasted crunch alongside the soft dressing. Serve the remaining sauce on the side so everyone can add as much as they like.
For a make-ahead lunch, you can fry the tempeh and mix the dressing; store both covered in the fridge, and slice the vegetables and pineapple separately. Reheat the tempeh in a frying pan and loosen the dressing with a splash of water if needed. Keep the wraps and filling separate until serving. This keeps the vegetables crunchy and the bread from tearing too easily.
Cut the tempeh into thin strips. Heat the oil in a frying pan over medium-high to high heat and fry the tempeh for 6–8 minutes, turning regularly until the strips are golden brown all over.
Mix the soy sauce, palm sugar and 1 tablespoon warm water. Pour this into the pan with the tempeh and toss for 1–2 minutes, until most of the liquid has been absorbed and the strips are glossy. Remove the pan from the heat.
In a small bowl, stir the peanut butter with the lime juice and 2 tablespoons warm water until smooth. Stir in the sambal. If needed, add the final tablespoon of water until the dressing is pourable.
Cut the pineapple into cubes and the cucumber into thin strips. Set out the cabbage, pineapple, cucumber and tempeh. Roughly chop the peanuts.
Warm the wraps according to the package directions or briefly in a dry frying pan, until pliable. Divide the cabbage, cucumber, pineapple and tempeh among them. Spoon the dressing over the filling, sprinkle with the peanuts and fold the wraps closed. Serve immediately.
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