Tempeh, The Authentic Way | Tempeh History

Crispy Popcorn Tempeh

Serves 2

Takes 30 mins

  • 1 block Plant Power Tempeh
  • 1/4 cup corn flour
  • 3 tsp paprika
  • 1 1/2 tsp cumin
  • Salt
  • 100ml plant based milk
  • 1 tsp apple cider vinegar
  • Sourdough breadcrumbs (best to use slightly stale and then blitz in a food processor

  1. Cut the tempeh into thick slices and then break into chunks
  2. Mix the corn flour, 2 tsp paprika, cumin and salt together in a shallow bowl
  3. In a shallow bowl mix the milk and apple cider vinegar and set aside
  4. Place the sourdough bread crumb into another shallow bowl, adding a 1 tsp paprika and some extra salt)
  5. In a deep frying pan or wok heat some coconut oil over a high heat (check the temp is ready by using a little breadcrumb and making sure it browns when added to the oil)
  6. Take the tempeh and dip into the corn flour mix, then into the milk mixture and then roll in the bread crumbs and then add the coated tempeh to the oil.
  7. Fry the tempeh in batches and once cooked place them on a paper towel.
  8. Eat immediately with some vegan mayonnaise with added smoked paprika