Tempeh Chips With Dipping Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 Block: (8 oz) tempeh, (soy bean cake)*
1/2 cup: Hot water,
1/4 cup: Tamari or soy sauce,
2 tbsp: Lemon or lime juice,
1/2 tsp: Sea salt,
1/2 tsp: Finely chopped garlic,
1/2 tsp: Ground coriander,
1 cup: Canola oil,
Ground red chili pepper, (to taste)
Directions:
Cut tempeh into 2 x 1/2 x 1/8-inch slices. 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. Add tempeh;
marinate for 15 minutes. In a skillet, heat oil. Fry tempeh until
crisp; drain. 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.
Guest Demonstrator: Paul Onishi
CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Source from luhu.jp
water, 1 tablespoon each of the tamari and the lemon juice, the salt,
garlic, and coriander; stir until salt is dissolved. Add tempeh;
marinate for 15 minutes. In a skillet, heat oil. Fry tempeh until
crisp; drain. 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.
Guest Demonstrator: Paul Onishi
CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Source from luhu.jp