Ingredients
- 240 ml canola oil
- 160 gr tempeh
- 120 ml water (hot)
- 60 gr tamari
- 32 gr lemon
- 1 gr sea salt
- 1 gr garlic (finely chopped)
- 1 gr coriander (ground)
Ground red chili pepper -(to taste) Cut tempeh into 2 x half x 0 cm 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. Makes 4 servings. *Available at health food stores. Guest Demonstrator: Paul Onishi CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
