Southern Fried Tempeh
Aug. 12th, 2008 09:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dalthauserI made Tempeh this weekend, and I always fry up one batch right away because I love it fresh more than anything.
Here is one way to prepare Tempeh - it's not the only way, but most people will try Tempeh if you prepare it this way for them.
This is not a low calorie or low fat recipe.
Mix Flour, salt, spices and put in shallow container. Beat eggs (preferably with a cute whisk for best results)
Slice Tempeh as thin as possible. Previously frozen Tempeh can't be sliced as thin as fresh or chilled Tempeh.
Preheat oil in a frying pan at this point. 350F is a good temperature (or wait until it starts smoking - if it catches fire and burns your kitchen down, it's too hot)
Dip Slice of Tempeh into Egg and let excess drip off.
Gently drop egged (is that a word?) slice into flour mixture
Toss it around a little to coat well (dang, my hand looks swollen like it got stung by a swarm of bees.... scary)
Gently shake off excess or tap on the side of the container.
Repeat with all the slices
Get a plate ready lined with paper towels for when the slices will come out of the oil.
Now, drop the slices in the oil and brown on both sides (don't do too many at a time because you won't be able to keep up and some might burn)
Let drain on paper towels and serve right away if possible. They will keep in a warmer. You can also refrigerate and freeze them for eating later.
My daughter used to dip these in ranch dressing for added fat and cholesterol. I like them dipped in bbq sauce.
You can also chop them up and put them in a salad (hot or cold) or make a sandwich out of them.
I'm working on more Tempeh stuff as I find myself getting back to working with food.
Here is one way to prepare Tempeh - it's not the only way, but most people will try Tempeh if you prepare it this way for them.
This is not a low calorie or low fat recipe.
| 1 | Cake | Tempeh (7 or 8 ounces) |
| 2 | Each | Large Eggs |
| X | 3/4" | Oil (whatever you usually use to Fry is fine) |
| 1 | Cup | Flour (Rice works good, but whatever you have is ok) |
| Assorted Spices (I change mine up every time) | ||
| 1 | Tsp | Salt (more or less - whatever, you can salt the final product too) |
Mix Flour, salt, spices and put in shallow container. Beat eggs (preferably with a cute whisk for best results)
Slice Tempeh as thin as possible. Previously frozen Tempeh can't be sliced as thin as fresh or chilled Tempeh.
Preheat oil in a frying pan at this point. 350F is a good temperature (or wait until it starts smoking - if it catches fire and burns your kitchen down, it's too hot)
Dip Slice of Tempeh into Egg and let excess drip off.
Gently drop egged (is that a word?) slice into flour mixture
Toss it around a little to coat well (dang, my hand looks swollen like it got stung by a swarm of bees.... scary)
Gently shake off excess or tap on the side of the container.
Repeat with all the slices
Get a plate ready lined with paper towels for when the slices will come out of the oil.
Now, drop the slices in the oil and brown on both sides (don't do too many at a time because you won't be able to keep up and some might burn)
Let drain on paper towels and serve right away if possible. They will keep in a warmer. You can also refrigerate and freeze them for eating later.
My daughter used to dip these in ranch dressing for added fat and cholesterol. I like them dipped in bbq sauce.
You can also chop them up and put them in a salad (hot or cold) or make a sandwich out of them.
I'm working on more Tempeh stuff as I find myself getting back to working with food.
