Tempeh chips with dipping sauce

4 servings

Ingredients

Quantity Ingredient
1 Block (8 oz) tempeh (soy bean cake)*
½ cup Hot water
¼ cup Tamari or soy sauce
2 tablespoons Lemon or lime juice
½ teaspoon Sea salt
½ teaspoon Finely chopped garlic
½ teaspoon Ground coriander
1 cup Canola oil
Ground red chili pepper (to taste)

Directions

Cut tempeh into 2 x ½ x ⅛-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] Submitted By KAREN MINTZIAS On 09-30-95

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