Saturday, January 19, 2008
Chicken Fried Tempeh
Last night I was in the mood for a pile of comfort food love. I created a stacked concoction that had herbed mash potatoes surrounded by chicken fried tempeh, with mushroom gravy and sauteed kale on top. It was a beautiful site, but alas no pictures. I'll make this again and get snap shots to post.
In a large bowl mix up the following dry ingredients:
- four or five good shakes of parsley flakes
-four or five good shakes of paprika
-three to four good shakes of garlic powder
-three to four good shakes of black pepper
-four or five grinds of sea salt
-a couple of shakes of cayenne pepper
-three to four shakes of red pepper flakes
-three to four shakes of seasoning salt
-three to four tablespoons of flax seed flour (this works as the egg replacer, so if you don't use this, use 2 teaspoons of potato starch)
- approximately one cup of unbleached flour
Once this is blended, start adding soy milk and mix. You'll want a consistency that resembles pancake batter. Keep adding flour and milk to you get the balance right. You should have enough batter to heavily coat one package of tempeh.
Cut one package of tempeh into 1/2 inch wide sticks and cut the tempeh once down the middle (lengthwise). Toss tempeh pieces into batter and fully coat each piece.
In a frying pan, coat the bottom with oil. When oil gets hot, drop the tempeh pieces into the pan. Once one side browns, flip over until all sides are done. The last 2 sides of the tempeh might only need to be flipped for a few seconds. Remove from oil and serve. I used very little oil in the pan and the tempeh wasn't greasy at all.
I would serve this with something to dip the pieces in, unless you prepare an entire meal (like I did) where all the flavors become combined. I would also suggest marinating the tempeh FIRST for a bolder taste.