Tempeh “Chicken” Strips
Tempeh is a plant-based protein originating from Indonesia. It is made from fermented soy that has been pressed together to form a cake-like patty. It has a mild nutty flavor and takes on whatever flavors you are cooking with. Tempeh is also loaded with prebiotics, which is a type of fibre that provides fuels for the healthy gut bacteria and can improve digestive health. We love supporting local with our favorite tempeh brand @tempea. This recipe is also vegan and a family favorite!
Ingredients:
- Veggie broth
- 1 block Tempea Tempeh
- Flour
- Avocado oil
Tahini Dip:
- 3 tbsp tahini
- 3 tbsp water
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Cracked pepper
Breading:
- 3/4 cup Panko bread crumbs
- 1/4 tsp salt
- 1/2 tsp garlic powder
- Cracked pepper
Instructions:
- For the best results, slice the tempeh into 1cm slices and soak overnight in 1 cup of veggie broth
- Preheat a pan over medium heat, add 2 tbsp avocado oil.
- Remove tempeh from the broth, pat dry. Dredge the tempeh slices with flour, then add to them one at a time to the tahini dip. Cover to coat.
- Next cover with Panko breading and pan fry until golden brown.
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