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Tempeh Chips with Dipping Sauce

User rating: 4 out of 5 stars (1) Reviews

Demonstrated by: Paul Onishi. 
Featured in Cherry Blossom Festival on February 1, 1995.

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Ingredients:

Tempeh Chips with Dipping Sauce

  • 1 block (8 oz) tempeh (soy bean cake)*
  • 1/2 cup hot water
  • 1/4 cup tamari or soy sauce
  • 2 tablespoons lemon or lime juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon finely chopped garlic
  • 1/2 teaspoon ground coriander
  • 1 cup canola oil
  • Ground red chili pepper to taste

Directions:

  1. Cut tempeh into 2 x 1/2 x 1/8-inch slices.
  2. In a bowl, combine hot water, 1 tablespoon each of the tamari and the lemon juice, the salt, garlic, and coriander; stir until salt is dissolved.
  3. Add tempeh; marinate for 15 minutes.
  4. In a skillet, heat oil.
  5. Fry tempeh until crisp; drain.
  6. To make dipping sauce, combine the remaining 3 tablespoons tamari, the remaining 1 tablespoon lemon juice, and the chili pepper.

Makes 4 servings.

*Available at health food stores.

Review

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This is amazing! Great recipe =)

by ANONYMOUS on 9/16/2016