Tempeh is a plant-based protein that originated in Indonesia. It is made from fermented soy that has been pressed together to form a cake-like patty. It has a mild nutty flavour and takes on whatever flavours you are cooking with. Tempeh is also loaded with prebiotics, which is a type of fibre that provides fuels for healthy gut bacteria and can improve digestive health. This recipe is also vegan and a family favourite!
Ingredients:
Veggie broth
1 block tempeh
Flour
Avocado oil
Tahini Dip:
3 tbsp tahini
3 tbsp water
1/2 tsp salt
1/2 tsp garlic powder
Cracked pepper
Breading:
3/4 cup Panko bread crumbs
1/4 tsp salt
1/2 tsp garlic powder
Cracked pepper
Instructions:
For the best results, slice the tempeh into 1cm slices and soak overnight in 1 cup of veggie broth
Preheat a pan over medium heat, add 2 tbsp avocado oil
Remove tempeh from broth, pat dry. Dredge the tempeh slices with flour, then add to them one at a time to the tahini dip. Cover to coat
Next cover with Panko breading and pan fry until golden brown
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