Remember coconut shrimp? Addictive. Vegan spin has arrived. Also addictive.
I’ve had 4 servings in 2 days. Mmmmm. Tempeh cubes breaded in panko and coconut with a yummy miso glaze to make that crispy goodness stick to it.
5 oz tempeh, cut in large cubes
1/4 C unsweetened almond milk
1 T white miso paste (I’m sure red or yellow would work too but I only tried white)
small dash hot sauce
1/4 C panko bread crumbs
1/4 C unsweetened shredded coconut
1 T coconut oil
2 T whole wheat pastry flour
Quickly process half the shredded coconut in a food processor to make it closer to the consistency of the bread crumbs. Mix coconut, bread crumbs, (plus optional salt & pepper) in a shallow dish and set aside. Then mix soy milk, miso paste, and hot sauce in a separate dish and set that aside. Put flour on a plate or another shallow dish. Now you’ve lined up a little assembly station!
Heat a large frying pan over medium-high heat. Melt the coconut oil in it. Now we coat our tempeh cubes: roll them in the flour, then coat with the miso glaze, then roll in the breadcrumb mixture until well coated. Saute in the hot oil until they’re browned on all sides.
As it turns out, Trader Joe’s happens to bottle a sauce that is basically that same sweet chili dipping sauce traditionally served with coconut shrimp. Score. Sweet + spicy sauce. Ummmmm yes please.
I served it with some vegan “dirty rice.” Or so that’s what I called it in my head until I quickly googled what exactly makes dirty rice dirty. Animal livers. No thanks. Rice + sauteed onion, carrot, celery, and bell pepper + loads of spices. Yes please.
Nutrition facts per serving: Calories: 332; Calories from Fat: 171; Total Fat: 19.0g; Saturated Fat: 10.6g; Sodium: 400mg; Total Carbohydrates: 26.6g; Dietary Fiber: 2.4g; Sugars: 1.5g; Protein: 16.2g
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