| 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 |
tb |
Lemon or lime juice |
| 1/2 |
ts |
Sea salt |
| 1/2 |
ts |
Finely chopped garlic |
| 1/2 |
ts |
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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