Appetizers recipes - Coconut Tempeh

1 block tempeh, cut into bite-sized chunks
2 cups shredded coconut
1/4–1/2 cup Canola oil
1 batch Dosa Batter (see p. 11)
2 cups fi ltered water
2 bay leaves
1 tbsp. garlic powder
2 tbsp. sea salt

1. Mix marinade ingredients in a small bowl and pour over cut tempeh. Let marinate at least 2 hours.
2. Put tempeh into a large bowl and discard marinade.
3. Pour dosa batter over tempeh and stir to coat each piece.
4. Lay out coconut on a baking sheet and coat each piece of tempeh with coconut, pressing it gently to
make sure it sticks and the entire piece is covered.
5. Let tempeh sit in fridge for 30 minutes to set.
6. Heat oil in saucepan over medium heat and gently drop tempeh into oil. Cook until golden brown.
Drain on paper towels and serve with a wedge of lime.

Serve 4


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