|1 cup||flour — white or wholewheat|
|1/2 tsp||baking powder|
|1/4 tsp||cayenne pepper|
|2x 230 g||tempeh|
|1 cup||canola oil — or grapseed oil|
Cut the tempeh into thin bite-sized bits.
In a shallow bowl, mix together the flour, baking powder, cayenne, and salt. Then add the beer and mix again.
Add the oil to a frying pan and turn the burner to medium heat. Dip the tempeh pieces, a few at a time, into the beer batter. Carefully put the tempeh in the hot pan in batches and sear the pieces until they are golden brown on one side, then turn them to brown the other side. Drain the cooked tempeh on a paper towel. Repeat until all the tempeh is cooked.
Enjoy as a simple entrée with your favorite dipping sauce, or as a salad topping.
Can’t find tempeh? This recipe works well with cubed extra-firm tofu.
For dipping, try barbecue sauce, ketchup, Asian-style chili-garlic sauce or peanut sauce, or Vegenaise mixed with Dijon mustard plus a few drops of lemon juice.
Reprinted with permission of Cilicia Philemon.
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