After I made this Panko Crusted Tofu final fall, I couldn’t get the thought out of my thoughts to do this methodology with tempeh. I really like tempeh and luxuriate in it rather a lot, particularly because the texture could be very completely different from tofu; it’s simply bought a extra satisfying texture in a variety of methods, but additionally a way more pronounced taste than tofu. I at all times discover I really feel a 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 accomplished proper, it may be downright magical, and I’m fairly certain this recipe will go to the highest of your ‘tempeh favourites’ listing straight away. Don’t have a ‘tempeh favourites’ listing but? You simply may need to begin one now.
I LOVED this with native Vancouver tempeh maker Tempea’s soy tempeh, however in addition they make a beautiful chickpea lentil model (with Flourist chickpeas and lentils too!) that can be extremely yummy. Tempeh was once out there solely within the freezer part method again within the day, however nowadays manufacturers have discovered tips on how to provide the tempeh in a principally able to eat from within the dairy case. I like to recommend discovering a type of manufacturers, or if you’re fortunate sufficient to be Vancouver primarily based, undoubtedly hunt down Tempea. Their tempeh is so delectable cooked this manner.
Enormous because of Meals 52 for sharing my picture on their Instagram final week, and to all who despatched messages questioning after I would get to publish 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, lower 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 effectively. In a 3rd plate or bowl with a rim, mix the Panko bread crumbs and salt and put aside.
When able to cook dinner, mix the corn starch and water combination with the mirin combination and stir effectively. Piece by piece, drop every tempeh triangle within the marinade and flip it round till all sides are effectively coated. Subsequent, frivolously roll every tempeh triangle within the Panko and salt combination, being light to not be too tough and break the tempeh. Be sure you coat effectively so all sides are coated with bread crumbs. Lay flat on a plate and repeat till they’re all accomplished. 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, only a few minutes on all sides. Cook dinner till all of the triangles are completed. Get pleasure from with this creamy pasta dish for a satisfying leal that can please any vegetarian skeptic.
Notice: This recipe can simply be halved, because it was created to feed a couple of. Leftover triangles might be saved within the fridge for straightforward snacking and can final a couple of days (these are actually yummy reheated and loved with ketchup).
Recipe posted on inpursuitofmore.com, please don’t use photos with out permission.
