Pan Fried Tempeh

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories and more widely available.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos offers a sweeter flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective for frying.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity without the cost of fresh limes.

Slice tempeh into slices.

Prepare a dredging station: in the first bowl, mix 1/2 cup of flour and 1 teaspoon of kelp powder.

In the second bowl, combine 1/2 cup of soy milk, the juice of 1/2 lemon, and a few drops of hot sauce.

In the third bowl, mix 1/2 cup of cornmeal, 1 teaspoon of paprika, 1/4 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of onion powder.

Dredge the sliced tempeh in the flour mixture, then dip it in the soy milk mixture, and finally dredge it in the cornmeal mixture.

Pour 1 inch of safflower oil into a skillet and heat over medium heat.

Add the coated tempeh to the skillet and fry for 4 to 6 minutes until brown and crispy.

Turn the tempeh over after a minute or two to brown the other side.

Remove the tempeh from the pan and drain on a paper towel.

Prepare a simple tartar sauce by mixing 1/2 cup of soy mayonnaise, chopped pickle slices, and 1/2 teaspoon of mustard.

Serve the tempeh with steamed greens, carrots, and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens