Tuesday, September 18, 2007

Crispy Tempeh

Fresh Tempeh
Ahh! What is tempeh? Tempeh is made by a natural culturing and controlled fermentation process that binds soybean particles into a cake form. It contains more protein than tofu and also has more vitamins plus it has a nutty flavour. Here is a quick and tasty snack. Crispy tempeh can be made as substitute for meat in some Chinese dishes.

Preparation: 5 mins, plus 15 mins standing time, Cooking time: 10 mins

Ingredients (serves 2)
° 100g fresh tempeh, cut into small chunks or 2cm thick slices
° vegetable oil, for deep-frying
° ¼ teaspoon salt
° ¾ teaspoon Chinese five-spice powder

1. Marinate the tempeh with Chinese five-spice powder and salt for 15 minutes.
2. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the tempeh into the hot oil and fry in batches until lightly golden brown.
3. Remove the tempeh with a slotted spoon. Drain well on kitchen paper.
4. Arrange on a serving plate and serve immediately.

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