Cornmeal-Crusted Tempeh

[Guest guest]

Cornmeal-Crusted Tempeh

adapted from " The Candle Café Cookbook "

 

2 8 oz. packages tempeh, cut into thirds

 

For the marinade:

1/2 cup Bragg's Liquid Aminos [substitute with wheat free soy or tamari sauce if

desired]

3 T maple syrup

1 T minced garlic

3 slices fresh ginger

1/2 cup water

 

For the coating:

1/2 cup cornmeal

1 t crushed red pepper flakes

1 t thyme

1 t oregano

1 t ground cumin

sea salt to taste

oil for frying

 

Heat oven to 350 degrees F.

 

Place the tempeh in a baking dish. In a bowl, whisk together the marinade

ingredients and pour over the tempeh.

 

Cover and bake for one hour. Remove from oven and set aside to cool. Drain

and cut into halves or triangles.

 

In a large bowl, mix together the coating ingredients.

Dip the tempeh pieces into the cornmeal mixture to coat.

In a large skillet, heat the oil over medium-high heat until hot.

Cook the tempeh until golden brown, about a minute per side.

Transfer to paper towels to drain briefly and serve.