Crispy Tempeh Coated with Green Rice

Thank you for joining today's Asian Tapas cooking event.

We made some easy Asian side dishes today.

Spinach Namul

Vegan egg

Gochugang stir-fry

Crispy Tempeh

To make this crispy tempeh, I usually use this green rice.

If you are in Berlin you can get it at Turm strasse's Go Asia.

Ingredients for 6 slices

195g Tempeh (1 block of Bio Natural Tempeh )

10ml light soy sauce (or GF soy sauce)

10g Spelt flour for dusting  = for an GL option use buckwheat flour

6 tbsp Vietnamese young green rice flakes (cốm)

60ml peanut oil (heat stable oil)

For the butter

1/2 cup spelt flour (Type 630) = for an GL option use buckwheat flour

1/2 cup cold water

A pinch of salt

Dipping sauce

STEP 1

Slice Tempeh into 6 pieces.

Sprinkle some flour so it works much better in the next steps.

Drizzle light soy sauce on the slices.

STEP 2

(Butter)

In a bowl, combine equal portion of spelt flour ,cold water and a pinch of salt.

Stir it slowly to create the butter.

You don't have to mix too much.

It's good to see the lumps.

STEP3

Dip sticks into the batter, roll it in green rice flakes until completely coated.

STEP4

Heat 60ml of heat stable oil in a small pan.

Check the oil temperature by dropping a few rice flakes.

To make the rice coasting crispy the oil need to be heated enough 180℃.

(The best temperature should look like this.)

STEP5

Fry tempe slices.

Each side needs only about 60 seconds until golden.

Done!

Serve them with salt, herbs or some dipping sauce of your choice:)

Up cycling idea.

If you don't want to waste the leftover butter from the step 2

You can use it to make an instant Korean pancake.

Just mix 1 part butter with 2 part sliced carrots, green onions, some ginger and garlic.

Fry the pancake both side until golden.

Have a nice weekend :)