Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, fried tempeh. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Using a slotted spoon, transfer to a plate lined with paper towels or a clean dish towel and. Using a slotted spoon, transfer to a plate lined with paper towels or a clean dish towel, and. The tempeh fried up deliciously crunchy. Do not turn the pieces more than twice.
Fried Tempeh is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Fried Tempeh is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook fried tempeh using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Fried Tempeh:
- Get 150 gm tempeh (made with soy)
- Get 1 tsp salt
- Get 1 tbsp turmeric powder
- Take 1 tsp chicken stock
- Prepare 3 tbs water
Tempeh's nutty flavor pairs well with any marinade or spice, and it can be baked, fried or stewed without losing its hearty texture. This article describes how to season and cook tempeh to perfection. The tempeh is deep fried until golden brown and crisp, and then cooled quickly in a sterile environment to be sealed in Pliofilm bags and stored in a cool, dry place. The shelf life of this product lasts around a week but can be extended if the tempeh is sun dried or oven dried prior to deep frying.
Instructions to make Fried Tempeh:
- Mix the ingredients in a bowl (except tempeh)
- Cut tempeh into thin slices and dip into the mixture and put aside for 10 minutes for the mixture to get absorbed.
- This is my tempeh package.
- Heat oil in a pan and fry the tempeh slices until they turn brown with crispy sides. Place them on kitchen towel to absorb oil.
- Serve immediately.
The tempeh is deep fried until golden brown and crisp, and then cooled quickly in a sterile environment to be sealed in Pliofilm bags and stored in a cool, dry place. The shelf life of this product lasts around a week but can be extended if the tempeh is sun dried or oven dried prior to deep frying. Other fermented foods include sauerkraut, kimchi, kombucha, miso and coconut kefir. Tempeh can be cooked and fried just like tofu and tastes delicious when baked. Yummy Filling for Steam Buns or Dumplings.
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