Southern Fried Tempeh

Ingredients

Marinade

• 1 (8 oz.) package tempeh
• 4 cups vegetable broth
• 1/2 tsp each rosemary and thyme
• 1/4 tsp each celery seed and smoked paprika (optional)
• 1/8 tsp black pepper
• 1 tsp salt
• 2 bay leaves
• 2 tsp liquid smoke (optional)
• 2 tsp apple cider vinegar
• 2 garlic cloves, crushed

Breading

• 1/2 cup (69 g) medium ground cornmeal
• 1 Tbsp (11 g) nutritional yeast
• 1/2 tsp each rosemary, thyme, salt, and black pepper

Frying and Serving

• neutral flavored high heat oil, such as canola
• optional assorted dipping sauces, such as spicy mustard, cocktail sauce, or BBQ sauce

Directions

1. Remove tempeh from package and slice thinly width-wise on the bias. You basically want to maximize the amount of surface area on each slice.
2. In a large pot, boil broth and add spices, liquid smoke, vinegar, and garlic, and stir well. Then add tempeh slices, cover, and reduce heat to simmer for 40 minutes. Let pot sit off the heat for at least one hour more, or for even more flavor, transfer to air-tight container, cover, and refrigerate overnight.
3. Heat a large cast iron or non-stick skillet over medium heat and pour enough oil to coat bottom. In a shallow bowl, whisk together the breading ingredients.
4. With tongs, place each tempeh slice into breading mixture and gently toss to coat.
5. When the oil shimmers, fry each breaded tempeh slice until golden, 2-3 minutes per side. Rest finished tempeh on paper towels to absorb excess oil, and serve as soon as it's cool enough to handle!
6. Serve on its own, in a sandwich, or with your choice of dipping sauces.

Attribution

Flutes and Veggies