| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Appetizers, Vegan | 4 | Servings |
INGREDIENTS
| 1 | Block, 8 oz tempeh | |
| soy bean cake* | ||
| 1/2 | c | Hot water |
| 1/4 | c | Tamari or soy sauce |
| 2 | T | Lemon or lime juice |
| 1/2 | t | Sea salt |
| 1/2 | t | Finely chopped garlic |
| 1/2 | t | Ground coriander |
| 1 | c | Canola oil |
| Ground red chili pepper | ||
| to taste |
INSTRUCTIONS
Cut tempeh into 2 x 1/2 x 1/8-inch slices. In a bowl, combine hot water, 1 tablespoon each of the tamari and the lemon juice, the salt, garlic, and coriander; stir until salt is dissolved. Add tempeh; marinate for 15 minutes. In a skillet, heat oil. Fry tempeh until crisp; drain. To make dipping sauce, combine the remaining 3 tablespoons tamari, the remaining 1 tablespoon lemon juice, and the chili pepper. Makes 4 servings. *Available at health food stores. Guest Demonstrator: Paul Onishi CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 503
Calories From Fat: 483
Total Fat: 54.7g
Cholesterol: 0mg
Sodium: 1179.7mg
Potassium: 115.2mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 1.5g
Protein: 2.4g