Tempeh Chips with Dipping Sauce
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Tempeh Chips with Dipping Sauce
1 Block (8 oz) tempeh-(soy bean cake)*
1/2 c Hot water
1/4 c Tamari or soy sauce
2 tb Lemon or lime juice
1/2 ts Sea salt
1/2 ts Finely chopped garlic
1/2 ts Ground coriander
1 c Canola oil
Ground red chili pepper--(to taste) 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]
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