Tempeh Fritters Food
TEMPEH BACON BLT
Steps:
- Whisk together the maple syrup, soy sauce, 2 tablespoons of oil, smoked paprika, salt, cayenne, cumin and black pepper in a large bowl. Add in the tempeh and gently mix to combine and coat. Place the tempeh in the fridge to marinate for at least 4 hours or up to 12 hours.
- Remove the tempeh from the marinade and set both aside. Heat a large nonstick skillet over medium heat and add in the remaining tablespoon of oil. Add the tempeh and cook for 2 minutes per side, or until golden brown. Spoon over some of the reserved marinade and allow it to cook down and coat the tempeh for about 1 to 2 minutes, flipping frequently. Set the tempeh aside.
- Assemble the sandwiches by spreading half of the sliced bread with mayonnaise and the other half with Dijon. Top with lettuce, tomato and the tempeh bacon, season with salt and pepper, cut the sandwiches in half and serve.
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- In a mixing bowl, combine tempeh paste with spice paste, Chinese cellery, scallion, egg, salt, and sugar. Stir until well mixed, then divide the dough into 12 portions and shape into either balls/discs/oblongs. I shaped mine into oblongs :)
- Heat enough oil in a pot for deep frying. Deep fry the tempeh balls/discs/oblongs until golden brown and crispy. Drain on wire rack/paper towel. Serve immediately.
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- Finely dice onion, finely chop parsley, and crumble tempeh with a fork. Roast the onion cubes and parsley in 1 teaspoon frying oil till golden. Combine them with the squashed tempeh, rice flour, paprika powder, majoram, tamari/soy sauce, and knead together with a good pinch of pepper. Make approx. 4cm long and 1.5cm thick patties. Heat up the remaining oil, and fry the patties on heat level 7 of 9 for approx. 8 minutes till golden brown.
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