After I made this Panko Crusted Tofu last fall, I couldn't get the idea out of my mind to try this method with tempeh. I love tempeh and enjoy it a lot, especially since the texture is very different from tofu; it's just got a more satisfying texture in a lot of ways, but also a much more pronounced flavor than tofu. I always find I feel a little more satisfied when I eat tempeh, and there is also something about it that is slightly easier for me to digest. When done right, it can be downright magical, and I'm quite sure this recipe will go to the top of your 'tempeh favourites' list right away. Don't have a 'tempeh favourites' list yet? You just might want to start one now.
I LOVED this with local Vancouver tempeh maker Tempea's soy tempeh, but they also make a wonderful chickpea lentil version (with Flourist chickpeas and lentils too!) that is also incredibly yummy. Tempeh used to be available only in the freezer section way back in the day, but these days brands have figured out how to offer the tempeh in a basically ready to eat from in the dairy case. I recommend finding one of those brands, or if you are lucky enough to be Vancouver based, definitely seek out Tempea. Their tempeh is so delectable cooked this way.
Huge thanks to Food 52 for sharing my photo on their Instagram last week, and to all who sent messages wondering when I would get to post the recipe! Here it is, I hope you like it; thanks for waiting! x
A few other things you might be interested in:
I did a Pecha Kucha talk a few weeks ago, you can watch it here. We are close to opening Flourist IRL! Head here to watch a fun video of us receiving our oven and mill a few months back. I'm obsessed with my newest home investment, these sheets and duvet cover; the company is owned by three kick-ass female entrepreneurs I am proud to call my pals.
This is my drink of choice this summer {again with the kick-ass female entrepreneur friends}. I've started re-listening to parts of this podcast series. I recommend listening to this first before listening to this one. It's so important we do better, and it starts with not being afraid to hear and know the truth about the world we live in.
Enjoy!
Panko Crusted Tempeh
350-400 grams Tempeh, cut into 1/2 inch thick triangles (or squares, per your preference)1/4 cup water
1/4 cup corn starch
1/4 cup mirin
1/4 cup soy
2 tbsp chilli paste (I use Sambal Oelek)
1 cup panko breadcrumbs
1 tsp salt
1/4 cup vegetable oil (for frying)
Cut the tempeh and prepare the marinade. Mix together water and the cornstarch in a small bowl until the corn starch has dissolved, and set aside. Next, combine the mirin, soy sauce, and chilli paste in another small bowl and mix well. In a third plate or bowl with a rim, combine the panko bread crumbs and salt and set aside.
When ready to cook, combine the corn starch and water mixture with the mirin mixture and stir well. Piece by piece, drop each tempeh triangle in the marinade and flip it around until all sides are well coated. Next, lightly roll each tempeh triangle in the panko and salt mixture, being gentle not to be too rough and break the tempeh. Be sure to coat well so all sides are covered with bread crumbs. Lay flat on a plate and repeat until they are all done. Save any panko and salt mixture leftover for the next time you make this.
Heat a large frypan with oil to fry, using 1 tbsp at a time to fry in batches. Cook each triangle until crispy and starting to darken, just a few minutes on each side. Cook until all the triangles are finished. Enjoy with this creamy pasta dish for a satisfying leal that will please any vegetarian skeptic.
Note: This recipe can easily be halved, as it was created to feed a few. Leftover triangles can be stored in the fridge for easy snacking and will last a few days (these are really yummy reheated and enjoyed with ketchup).
Recipe posted on inpursuitofmore.com, please do not use images without permission.
