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