Fried Tempeh
Author: Mary Saylor
Prep time:
Cook time:
Total time:
Serves: 2
- 8 oz. of soy tempeh
- 4 Tbs. extra-virgin olive oil
- Cut the tempeh into even, thin strips, about ¼" thick.
- Pour ¼ cup of olive oil into a large frying pan.
- Heat to the lowest temperature that will fry. I use a flame between medium and low.
- Place the tempeh strips such that each piece is fully contacting the surface of the pan.
- If your pan is too small for all the tempeh to fully contact it, fry the tempeh in two batches.
- Frying time will vary depending on how hot the oil is and how thin you sliced the tempeh: 3 minutes for the first side would be an average cook time.
- Watch the tempeh and check the underside to see whether it is becoming golden.
- Adjust the flame as needed.
- Once the tempeh is golden underneath, flip it and cook the second side for 2-3 minutes.
- Turn off heat, remove strips of tempeh.
- Blot tempeh between two towels to remove excess oil.
- Sprinkle with tamari.
Recipe by Fit and Fed at http://fitandfed.net/2011/12/16/fried-tempeh/
2.2.8