How to make it

  • Heat an inch or so of vegetable oil in a small saucepan on medium-high heat.
  • Meanwhile, open your tempeh package and take out your tempeh cake. Cut it into small, thin slices.
  • Prepare your dipping sauce, or get it out of the fridge if you're using a bottled kind!
  • Fry your tempeh slices in the oil. You want them to get quite brown. If they're browning TOO quickly, reduce the heat to around medium. Turn the pieces over so you brown both sides. Drain on a plate lined with some paper towels, or a clean cloth one you don't mind getting completely greasy. You'll probably need to fry the tempeh in batches.
  • Eat and enjoy. Makes a nice little appetizer, or an easy finger-food dinner for one, with finger salad to accompany.
  • Note: I don't mind thin dipping sauce -- and this is really meant to be a super-quick snack -- but if you want it thicker, all you have to do is heat the sauce on a burner, take about a teaspoon of cornstarch dissolved in a tiny bit of water, and add the cornstarch mixture to the warm sauce, stirring constantly (preferably with a whisk) to avoid lumps. Add more of the cornstarch mixture to get it to the desired thickness.

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