How to Make: Crispy Tempeh

Name: Crispy Tempeh
Total time: 45 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 280 g of Tempeh; 2 tbsp of Flax Seeds; 110 mL of Water; 1.5 tsp of Chia Seeds; 1.5 tsp of Sesame Seeds; 1.5 tsp of Sunflower Seeds; 1.5 tsp of Pumpkin Seeds; 30 g of Almond Flour; 30 g of Cornmeal; 1 tbsp of Nutritional Yeast; 0.5 tsp of Ginger Powder; 1 tsp of Garlic Powder; Salt to taste; 30 g of Potato Starch; 1 tsp of Extra Virgin Olive Oil; 2 tbsp of Sriracha Sauce; 1 tbsp of Soy Sauce; 0.5 tbsp of Maple Syrup

how to make

Nutrients

Health Time 45m Cost 202 kcal For a twist of the same old breadcrumb coating, we have breaded this crispy tempeh with a mix of seeds, almond meal, and nutritional yeast. The result are crunchy nuggets that burst with flavour and nutrients. Loaded with proteins, fibres, and healthy fats, they are the ultimate snack if you're looking for something tasty yet healthy to nibble on. The nutrients information on this page refers to a 2000 Kcal daily intake diet. Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal. Carbs, Sugars, Total Fats, Saturates Less than 50% of maximum recommended intake for a meal Between 50% and 95% of maximum recommended intake for a meal More than 95% of maximum recommended intake for a meal Fibers, Proteins More than 50% of recommended intake for a meal Between 25% and 50% of recommended intake for a meal Less than 25% of recommended intake for a meal By visiting the full recipe page , you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

Vegetarian Vegan Alcohol-Free Pescatarian Nuts Sesame Soy 6 swipe up for ingredients Sriracha Sauce 2 tbsp Soy Sauce 1 tbsp Maple Syrup 0.5 tbsp Flax Seeds 2 tbsp Water 110 mL Chia Seeds 1.5 tsp Sesame Seeds 1.5 tsp Sunflower Seeds 1.5 tsp Pumpkin Seeds 1.5 tsp Almond Flour 30 g Cornmeal 30 g Nutritional Yeast 1 tbsp Ginger Powder 0.5 tsp Garlic Powder 1 tsp Salt 0 to taste Potato Starch 30 g Tempeh 280 g Extra Virgin Olive Oil 1 tsp Adjust servings and measurement unit in the full recipe page .

STEP 1

To remove excess water, pat dry the tempeh with a kitchen towel. Then, slice it into strips or nuggets. Sriracha Sauce 2 tbsp Soy Sauce 1 tbsp Maple Syrup 0.5 tbsp Flax Seeds 2 tbsp Water 110 mL Chia Seeds 1.5 tsp Sesame Seeds 1.5 tsp Sunflower Seeds 1.5 tsp Pumpkin Seeds 1.5 tsp Almond Flour 30 g Cornmeal 30 g Nutritional Yeast 1 tbsp Ginger Powder 0.5 tsp Garlic Powder 1 tsp Salt 0 to taste Potato Starch 30 g Tempeh 280 g Extra Virgin Olive Oil 1 tsp Adjust servings and measurement unit in the full recipe page .

STEP 2

Ground the chia, sesame, sunflower, and pumpkin seeds in a blender or pestle and mortar. Then, mix them with almond meal, cornmeal, nutritional yeast, ginger, garlic, and salt. Sriracha Sauce 2 tbsp Soy Sauce 1 tbsp Maple Syrup 0.5 tbsp Flax Seeds 2 tbsp Water 110 mL Chia Seeds 1.5 tsp Sesame Seeds 1.5 tsp Sunflower Seeds 1.5 tsp Pumpkin Seeds 1.5 tsp Almond Flour 30 g Cornmeal 30 g Nutritional Yeast 1 tbsp Ginger Powder 0.5 tsp Garlic Powder 1 tsp Salt 0 to taste Potato Starch 30 g Tempeh 280 g Extra Virgin Olive Oil 1 tsp Adjust servings and measurement unit in the full recipe page .

STEP 3

Prepare the 'flaxegg' wash by mixing flaxseeds with water and allow to thicken in the fridge for 10 minutes. Then, dip the tempeh first in a bowl with starch, then in the flaxegg, and finally in the seeded coating. Sriracha Sauce 2 tbsp Soy Sauce 1 tbsp Maple Syrup 0.5 tbsp Flax Seeds 2 tbsp Water 110 mL Chia Seeds 1.5 tsp Sesame Seeds 1.5 tsp Sunflower Seeds 1.5 tsp Pumpkin Seeds 1.5 tsp Almond Flour 30 g Cornmeal 30 g Nutritional Yeast 1 tbsp Ginger Powder 0.5 tsp Garlic Powder 1 tsp Salt 0 to taste Potato Starch 30 g Tempeh 280 g Extra Virgin Olive Oil 1 tsp Adjust servings and measurement unit in the full recipe page .

STEP 4

Brush the tempeh nuggets with oil and bake 200°C for 25 minutes until crispy and golden. Once ready, dip them in the sauce prepared with sriracha, soy sauce, and maple. Enjoy! Sriracha Sauce 2 tbsp Soy Sauce 1 tbsp Maple Syrup 0.5 tbsp Flax Seeds 2 tbsp Water 110 mL Chia Seeds 1.5 tsp Sesame Seeds 1.5 tsp Sunflower Seeds 1.5 tsp Pumpkin Seeds 1.5 tsp Almond Flour 30 g Cornmeal 30 g Nutritional Yeast 1 tbsp Ginger Powder 0.5 tsp Garlic Powder 1 tsp Salt 0 to taste Potato Starch 30 g Tempeh 280 g Extra Virgin Olive Oil 1 tsp Adjust servings and measurement unit in the full recipe page .

COOL STUFF

You love crispy food but not the oil that comes with it? Airfryer to the rescue! It requires no oil, it crisps to perfection, and it's hassle free ✌️ . Get It!

how to make

Crispy Tempeh

Nutrients

Carbs 17 grams

Sugars 2 grams

Total Fats 10 grams

Saturates 1 grams

Fibers 5 grams

Proteins 12 grams

About this recipe

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Servings

Ingredients List

For the Dipping Sauce

For the Coating

Others

STEP 1

Ingredients List

For the Dipping Sauce

For the Coating

Others

STEP 2

Ingredients List

For the Dipping Sauce

For the Coating

Others

STEP 3

Ingredients List

For the Dipping Sauce

For the Coating

Others

STEP 4

Ingredients List

For the Dipping Sauce

For the Coating

Others

Flax Seeds	2tbsp
Water	110mL
Chia Seeds	1.5tsp
Sesame Seeds	1.5tsp
Sunflower Seeds	1.5tsp
Pumpkin Seeds	1.5tsp
Almond Flour	30g
Cornmeal	30g
Nutritional Yeast	1tbsp
Ginger Powder	0.5tsp
Garlic Powder	1tsp
Salt	0to taste
Potato Starch	30g