Tempeh Chips With Dipping Sauce
Ingredients| 1 block (8 oz) tempeh - (soy bean cak, e)* 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 1 ground red chili pepper - (to taste, ) |
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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]
Servings:
4
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