Coriander & Garlic Crisp Tempeh

Ingredients

  • 3/4 cup water
  • 3 teaspoons seasalt
  • 1 1/2 teaspoons ground coriander
  • 3 cloves garlic, crushed
  • 12 ounces tempeh, cut into slices 1/8-1/4" thick
  • oil for deep frying

Method

  • Combine water, salt, coriander, and garlic in bowl, mixing well. Dip in tempeh slices and drain briefly on absorbent paper or on a rack, patting surface to absorb moisture. Heat the oil to 375F in a wok. Slide in tempeh and fry for 3-4 minutes until crisp and golden brown. Drain briefly on paper towels and serve.

Notes

  • Source:
  • "The Book of Tempeh"
  • SERVINGS: 8