Coconut-Crusted Tempeh

Tip: Coconut flakes can burn easily, so keep the oil around 170°C and fry the Tempeh gently rather than using high heat.

How to make it

Ingredients

• 200 g Tempeh, cut into 12 bite-sized pieces

• 1 tbsp corn starch

• 1 tsp vegetable bouillon powder

• ⅓ cup all-purpose flour

• ¼ cup water

• A pinch of salt

• Coconut flakes, enough to coat both sides generously

• Oil, enough to cover the bottom of a frying pan

• Sweet chili sauce, for serving

Instructions

1. Sprinkle the Tempeh with the starch and vegetable bouillon powder, and toss gently to coat.

2. In a bowl, lightly mix the flour, water, and salt to make a thin batter.

3. Dip each piece of Tempeh into the batter, then coat both sides generously with coconut flakes.

4. Add enough oil to cover the bottom of a frying pan. Heat the oil to around 170°C / 340°F.

   

5. Fry the Tempeh slowly until golden brown and crisp on both sides.

6. Drain on a paper towel and serve warm with sweet chili sauce.