Fried Spiced Tempeh
This Tempeh can be served as a snack or as a main course
INGREDIENTS
4 garlic clove, peeled and coarsely chopped
3 medium shallots, peeled and coarsely chopped
8 blanched almonds, finely chopped
1 tbsp ground coriander
1 tsp salt
1/2 tsp coarsely ground fresh black pepper
1/4 tsp cayenne
8 to 10 oz tempeh
peanut or canola oil for deep frying
Combine the garlic, shallots, almonds, and 1/2 cup of water in a blender. Blend until you have a smooth paste. Add the coriander, salt pepper, and cayenne and blend again for a second or two to mix. Empty into a large bowl.
Cut the slab of tempeh crosswise into 1/8 inch thick sliecs. Score the slices lightly on both sides in a cross hatch pattern at 1/4 inch intervals.
Heat enough oil to have about 1 1/2 inches in a deep frying pan or about 3 inches in the centre of a wok over medium heat. When hot, put half the tempeh slices into the bowl with the seasonings, stir the pieces around quickly to coat them, then lift them out, shaking off extra liquid, and put them into the hot oil. Stir and fry for about 6 minutes or until the tempeh slices are crisp and golden. Remove with a slotted spoon and drain on a paper towel. Make a second batch the same way. Serve while still hot and crisp.
Serves 4