COOKING WITH TEMPEH RECIPES

Steps:

• Bring 1 inch of water to a simmer in a medium saucepan with a steamer basket.
• Add the diced tempeh, cover the pot and steam for 10 minutes.
• Meanwhile, combine the remaining ingredients in a medium bowl to make the marinade.
• When the tempeh is done steaming, transfer it to the bowl with the marinade and toss to coat. Marinate for at least 30 minutes and up to 4 hours.
• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Spread the tempeh out in a single layer on the baking sheet, reserving the excess marinade.
• Roast for 10 minutes, coat the tempeh with the remaining marinade, and roast for another 10 minutes, until crisp on all sides. Serve hot.

Steps:

• In a medium bowl, stir together the shredded coconut and the panko. Season with salt. In a small bowl, combine 2 teaspoons salt and the lime zest. Rub the mixture together with your fingers until you smell lime.
• In a liquid measuring cup or small bowl, add the coconut milk, sambal oelek and honey, and stir with a fork to combine. Season to taste with salt. Transfer 1/2 cup of the coconut milk mixture (about a third) to a medium bowl. Add the cornstarch and stir with a fork to combine. To the remaining coconut milk in the small bowl, add the lime juice. This is your dipping sauce; set aside until ready to serve.
• Heat ¼ inch oil in a large (12-inch) skillet over medium. Working in batches, coat the tempeh in the cornstarch-coconut milk mixture, then coat all sides in the coconut-panko mixture, pressing firmly to adhere. Drop a pinch of coconut-panko in the skillet; if it sizzles and browns, the oil’s ready. Add the tempeh and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with the lime salt. Repeat with the remaining tempeh.
• Eat right away with the coconut milk-lime dipping sauce.