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Cornmeal-Crusted Tempeh




Source of Recipe


"The Candle Cafe Cookbook"


List of Ingredients




2 8-ounce packages tempeh -- each cut into thirds
1/2 cup shoyu or tamari soy sauce
3 tablespoons maple syrup
1 tablespoon minced garlic
3 slices fresh ginger
1/2 cup medium-to fine-ground cornmeal
1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground cumin
pinch sea salt
1/2 cup extra-virgin olive oil

Recipe



Preheat the oven to 350°F

Place the tempeh in a baking dish. In a small bowl, whisk together the shoyu or tamari soy sauce, 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.

Per Serving: 590 CAL (53% from fat), 36g FAT 0mg CHOL, 45g CARB, 2g FBR, 26g PROT 1660 mg SOD