After I made this Panko Crusted Tofu final fall, I couldn’t get the thought out of my thoughts to do that technique with tempeh. I like tempeh and revel in it quite a bit, particularly because the texture may be very totally different from tofu; it’s simply acquired a extra satisfying texture in numerous methods, but in addition a way more pronounced taste than tofu. I at all times discover I really feel a little bit extra happy after I eat tempeh, and there may be additionally one thing about it that’s barely simpler for me to digest. When executed proper, it may be downright magical, and I’m fairly certain this recipe will go to the highest of your ‘tempeh favourites’ record instantly. Don’t have a ‘tempeh favourites’ record but? You simply may wish to begin one now.
I LOVED this with native Vancouver tempeh maker Tempea’s soy tempeh, however additionally they make an exquisite chickpea lentil model (with Flourist chickpeas and lentils too!) that can also be extremely yummy. Tempeh was once out there solely within the freezer part method again within the day, however today manufacturers have found out the right way to supply the tempeh in a mainly able to eat from within the dairy case. I like to recommend discovering a kind of manufacturers, or in case you are fortunate sufficient to be Vancouver primarily based, undoubtedly hunt down Tempea. Their tempeh is so delectable cooked this fashion.
Large due to Meals 52 for sharing my photograph on their Instagram final week, and to all who despatched messages questioning after I would get to submit the recipe! Right here it’s, I hope you prefer it; thanks for ready! x
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Get pleasure from!
350-400 grams Tempeh, reduce into 1/2 inch thick triangles (or squares, per your desire)
1/4 cup water
1/4 cup corn starch
1/4 cup mirin
1/4 cup soy
2 tbsp chili paste (I exploit Sambal Oelek)
1 cup panko breadcrumbs
1 tsp salt
1/4 cup vegetable oil (for frying)
Reduce the tempeh and put together the marinade. Combine collectively water and the cornstarch in a small bowl till the corn starch has dissolved, and put aside. Subsequent, mix the mirin, soy sauce, and chili paste in one other small bowl and blend nicely. In a 3rd plate or bowl with a rim, mix the Panko bread crumbs and salt and put aside.
When able to prepare dinner, mix the corn starch and water combination with the mirin combination and stir nicely. Piece by piece, drop every tempeh triangle within the marinade and flip it round till all sides are nicely coated. Subsequent, calmly roll every tempeh triangle within the Panko and salt combination, being mild to not be too tough and break the tempeh. Remember to coat nicely so all sides are coated with bread crumbs. Lay flat on a plate and repeat till they’re all executed. Save any panko and salt combination leftover for the following time you make this.
Warmth a big frypan with oil to fry, utilizing 1 tbsp at a time to fry in batches. Cook dinner every triangle till crispy and beginning to darken, just some minutes on either side. Cook dinner till all of the triangles are completed. Get pleasure from with this creamy pasta dish for a satisfying leal that may please any vegetarian skeptic.
Be aware: This recipe can simply be halved, because it was created to feed a number of. Leftover triangles might be saved within the fridge for straightforward snacking and can final a number of days (these are actually yummy reheated and loved with ketchup).
Recipe posted on inpursuitofmore.com, please don’t use photos with out permission.
