Coconut-Crusted Tempeh

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Coconut-Crusted Tempeh 01-APR-01 p. 48

Serves 4—Egg- & Diary-free

 

It’s always a challenge to find an ingredient that’s

hearty enough to cover with a crust and then develop a

method of breading it without eggs or dairy. This

recipe tackles both issues. Serve hot over a sauté of

bok choy accompanied by a spicy peanut dipping sauce.

 

 

2 (8-oz.) pkgs. tempeh, cut crosswise into 12 thin

strips

1 & #8260;4 cup thinly sliced fresh ginger (1 oz.)

3 large cloves garlic, minced

1 cup loosely packed fresh basil, coarsely chopped

1 tsp. salt

4 pieces star anise

14-oz. can lite coconut milk

1 cup low-sodium vegetable broth

1 cup unsweetened coconut flakes

1 cup plain dry bread crumbs

1 & #8260;4 cup sesame seeds

1 Tbs. kudzu, dissolved in 2 Tbs. cold water

1. Preheat oven to 325°F. Line baking sheet with

parchment paper.

2. In large Dutch oven, arrange tempeh slices with

ginger, garlic, basil,

3 & #8260;4 teaspoon salt and star anise.

3. In small bowl, combine coconut milk and broth and

pour over tempeh. Cover and cook over medium heat,

stirring occasionally, 30 minutes (lower heat if

cooking too rapidly).

4. Meanwhile, prepare coconut breading: In medium

bowl, combine coconut flakes, bread crumbs, sesame

seeds and remaining 1 & #8260;4 teaspoon salt; toss to

mix.

5. With slotted spoon, transfer tempeh to plate.

(There should be at least 1 cup cooking liquid left in

pot. If not, add more broth or water to equal 1 cup

liquid.) Strain tempeh cooking liquid, discard solids

and return to pan.

6. Dissolve kudzu completely in water. Whisk kudzu

mixture into strained cooking liquid and bring to a

simmer over medium-low heat. Pour thickened liquid

into shallow bowl.

7. Dip tempeh slices first in kudzu mixture and then

in coconut breading, turning to coat. Arrange breaded

tempeh on prepared baking sheet and bake 15 minutes.

Turn and bake another 10 minutes. Let sit 5 minutes,

then serve.

NOTE: When cutting tempeh, hold your knife at a 45°

angle to get more surface area per slice.

PER serving: 498 CAL; 28 G PROT; 22 TOTAL FAT (8 SAT.

FAT); 52 G CARB.; CHOL; 1493 MG SOD.; 3 FIBER

 

 

 

 

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