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Tempeh
Amandine Tempeh, like tofu, can be used to replace meat in some
traditional recipes. It has a nutty flavour and a "chewier" texture than tofu.
Following is an example of using tempeh in a recipe that might be for
fish.
Breaded tempeh:
- 1 pkg tempeh
- 2 cups
(480 ml) Panko bread crumbs
- 1/2 cup (120 ml) of flour
- 1 tsp (5 ml)
salt
- freshly ground pepper
- 1/2 cup (120 ml) soy beverage
- olive
oil
- 1/2 cup
(120 ml) sliced almonds, toasted
Lemon Sauce:
- 1/2 cup (120
ml) margarine
- 2 tsp (10 ml) lemon juice
Tempeh usually comes in 4"
(10 cm) squares. Cut each square horizontally to make 2 pieces that are about
1/4" (.6 cm) thick. Cut each square diagonally to make 2 triangles. This will
yield 8 pieces
Mix together the flour, salt and pepper. Arrange the flour
mixture, the bread crumbs, and the soy beverage on three separate plates.
Dredge the tempeh pieces in the flour mixture , then dip into the soy. Then
dredge them in the bread crumbs, pressing them to ensure that the crumbs
adhere.
Using a non-stick pan and medium heat, brown the
tempeh pieces in olive oil on each side (approx. 3-4 minutes per
side.)
To
toast the almond slices, heat a non-stick pan to medium, add the almonds and
toast, stirring frequently until slightly browned.
Make the lemon sauce
by combining the ingredients and warming in the microwave or on the stove top.
Mix well and drizzle over the tempeh. Top with the toasted almond slices. Serve
with Basmati rice.
Serves 4.
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