Cornmea.-Crusted Tempeh

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Cornmeal-Crusted Tempeh

Source: adapted from " The Candle Cafe Cookbook "

 

2 - 8-ounce packages soy tempeh -- each cut into thirds

1/2 cup Bragg's Liquid Aminos

3 Tbsp. maple syrup

1 Tbsp. minced garlic

3 slices fresh ginger

1/2 cup cornmeal

1 tsp. crushed red pepper flakes

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. ground cumin

pinch of sea salt

1/2 cup extra-virgin olive oil

 

 

Preheat the oven to 350°F

 

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

Bragg's liquid aminos, 1/2 cup of water, the maple syrup, garlic, and ginger

and pour over the tempeh. Cover and bake for one hour. Remove from the oven

and set aside to cool. Drain and cut the tempeh into halves or triangles.

 

In a large shallow bowl, mix together the cornmeal, red pepper flakes,

thyme, oregano, cumin, and sea salt. Dip the tem-peh pieces into the

cornmeal mixture to coat four. In a large skillet, heat the oil over

medium-high heat until very hot. Cook the coated tempeh until golden brown,

about a minute per side. Remove from the heat and serve at once.