Fried Tempeh Recipes
FRIED TEMPEH
This is a very easy yet delicious recipe. You can eat this as a snack or serve it with steamed rice.
Provided by Novi
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tempeh
Yield 4
Number Of Ingredients 5
Steps:
- Place the garlic in a small mixing bowl. Pour water and salt into the mixing bowl, mix well.
- Slice the tempeh 1 inch thick and score both sides of the tempeh. Marinate the tempeh in the garlic, water and salt mixture for 20 minutes.
- Pan fry the tempeh in a skillet with oil. Brown the tempeh on both sides.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 5.8 g, Fat 7.3 g, Protein 10.5 g, SaturatedFat 1.4 g, Sodium 7.1 mg
FRIED TEMPEH IN BATTER
This recipe makes a very hearty snack or appetizer.
Provided by Novi
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tempeh
Yield 4
Number Of Ingredients 10
Steps:
- Combine flour, green onion, garlic, egg, coriander, ginger, water, salt and pepper in a mixing bowl, mix until the mixture becomes a thin cake-batter like consistency, adding more water if necessary.
- Slice the tempeh about 1 inch thick. Dip tempeh into the batter and place them one at a time into a skillet of hot oil. Fry the tempeh until golden brown. Serve while warm.
Nutrition Facts : Calories 346.5 calories, Carbohydrate 30.9 g, Cholesterol 46.5 mg, Fat 18.8 g, Fiber 1.6 g, Protein 15.6 g, SaturatedFat 3.1 g, Sodium 24.9 mg, Sugar 0.4 g
CRISPY COCONUT TEMPEH
This plant-based spin on coconut shrimp uses crumbled tempeh instead of shrimp. A mixture of coconut milk, sambal oelek, cornstarch and honey (substitute agave nectar to make it vegan) helps shredded coconut and panko stick to the tempeh, then the little nuggets fry up light, crispy and coconut-y through and through. A dusting of lime salt gives these a little spark (like the salted rim on a cocktail), and of course there's a dipping sauce. Coconut shrimp is typically served with sweet chile sauce, but here, just use more of the sweet, spicy coconut milk. To make these tempeh nuggets a meal, serve with grains, sautéed greens like kale or spinach, or rice noodles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the shredded coconut and the panko. Season with salt. In a small bowl, combine 2 teaspoons salt and the lime zest. Rub the mixture together with your fingers until you smell lime.
- In a liquid measuring cup or small bowl, add the coconut milk, sambal oelek and honey, and stir with a fork to combine. Season to taste with salt. Transfer 1/2 cup of the coconut milk mixture (about a third) to a medium bowl. Add the cornstarch and stir with a fork to combine. To the remaining coconut milk in the small bowl, add the lime juice. This is your dipping sauce; set aside until ready to serve.
- Heat ¼ inch oil in a large (12-inch) skillet over medium. Working in batches, coat the tempeh in the cornstarch-coconut milk mixture, then coat all sides in the coconut-panko mixture, pressing firmly to adhere. Drop a pinch of coconut-panko in the skillet; if it sizzles and browns, the oil's ready. Add the tempeh and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with the lime salt. Repeat with the remaining tempeh.
- Eat right away with the coconut milk-lime dipping sauce.
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- Prepare glaze by adding chili garlic sauce, peanut butter, sesame oil, coconut aminos (or tamari), lime juice, fresh ginger, and maple syrup to a small mixing bowl. Whisk to combine.
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- In a pourable jar (e.g. pyrex jar) mix soy sauce, rice vinegar, sesame oil and maple syrup. Add 1 tsp of sriracha and taste the marinade. If you like it spicier, add some more sriracha to the mix to taste.
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