Saturday, August 13, 2011

Crispy Tempeh

I picked up some panko breadcrumbs at TJ's and had to play with them.

Breadcrumbs are magic. 

Crispy Tempeh

1 8-ounce pkg. of tempeh, cut into cubes
4 c water
1/4 c soy sauce
1/2 c unsweetened nondairy milk
1/2 c whole wheat flour (didn't need this much)
1/2 c plain unseasoned breadcrumbs (used panko)
1/2 tsp onion powder
1/4 tsp chili powder
1/4 tsp garlic powder

1. Simmer tempeh in tamari-seasoned water for about 20 min.  Remove and let cool.
2. Preheat oven to 425*.  Oil a baking dish.
3. Fill one bowl/plate with almond milk, one with the flour mixed with onion powder, chili powder, and garlic powder, and one with breadcrumbs.  Dip in milk, flour, milk again, and breadcrumbs.  Bake the tempeh for 18-20 minutes until crispy on the outside.  Serves about 2-3.

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