Tempeh Chips with Dipping Sauce
Yield
4 servingsPrep
10 minCook
10 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
tempeh
|
|
| ½ | cup |
water
hot |
|
| ¼ | cup |
soy sauce, tamari
or soy sauce |
*
|
| 2 | tablespoons |
lemon juice
or lime juice |
|
| ½ | teaspoon |
sea salt
|
|
| ½ | teaspoon |
garlic
finely chopped |
|
| ½ | teaspoon |
coriander
ground |
|
| 1 | cup |
canola oil
|
|
| 1 | x |
red chili peppers
ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
tempeh
|
|
| 118 | ml |
water
hot |
|
| 59 | ml |
soy sauce, tamari
or soy sauce |
*
|
| 3E+1 | ml |
lemon juice
or lime juice |
|
| 2.5 | ml |
sea salt
|
|
| 2.5 | ml |
garlic
finely chopped |
|
| 2.5 | ml |
coriander
ground |
|
| 237 | ml |
canola oil
|
|
| 1 | x |
red chili peppers
ground, to taste |
*
|
Directions
Cut tempeh into 2 x ½ x ⅛ 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.
