Tempeh-1
Tempeh-1

Crispy Tempeh with Honey, Lime & Ginger Dressing

September 7, 2016

A delicious and easy meal for two that is meat & dairy & egg free

  • Prep: 1 hr
  • Cook: 5 mins
  • Yields: 4 Serves

Ingredients

The Dressing

1 dash Garlic

1/4 cup Corriander Leaves

3/4 tsp Minced Fresh Ginger

1/4 cup Lime Juice

⅓ cup Honey

2 dash Balsamic Vinegar

1/2 cup Olive Oil

The Tempeh

300 g packet organic chickpea or soybean tempeh, Cut into thick batons

100 g Organic Self Raising or Chickpea flour

1/4 tsp Paprika

1/4 tsp Tumeric

1/4 tsp Cayenne Pepper

1 pinch Salt

4-6 tbsp Nuttelex for frying

2 Fresh lime for serve

Slaw

1/2 cup Sunflower Sprouts

1/2 cup Shredded White Cabbage

2 tbsp Apple Cider Vinegar

1 tbsp Macadamia Oil

6 Cherry Tomatoes, Quartered

1/2 cup Small Watercress Sprigs, Picked over

1 dash Salt & Pepper

Directions

The Dressing

1Place garlic and ginger into a food processor and pulse until finely chopped.

2Then add lime juice, honey, balsamic vinegar, plus coriander leaves and do quick pulses to blend all together.

3Next, turn food processor on, slowly adding olive oil until fully incorporated into the dressing. Season to taste with salt

The Tempeh

1Combine flour, paprika, turmeric, cayenne pepper and salt in a large mixing bowl.

2Toss tempeh through seasoned flour, rubbing the mix well into the tempeh

3In a large heavy based saucepan or electric wok heat Nuttelex over a high heat. Add tempeh a few pieces at a time so as not to cool the oil as this will increase the cooking time.

4Fry each piece until lightly golden – about 10-12 minutes. Drain well on paper towels.

5Divide tempeh on two serving plates, garnish with fresh lime.

The Slaw

1In a large bowl, toss sprouts, cabbage, oil and vinegar together. Season slaw with salt and pepper.

2Fold tomatoes and watercress gently into slaw.

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