Preparation:
Cut tempeh into 2 x 1/2 x 1/8-inch slices. In a bowl, combine hot water, 1 tablespoon each of the tamari and the lemon juice, the salt, garlic, and coriander; stir until salt is dissolved. Add tempeh; marinate for 15 minutes. In a skillet, heat oil. Fry tempeh until crisp; drain.
To make dipping sauce, combine the remaining 3 tablespoons tamari, the remaining 1 tablespoon lemon juice, and the chili pepper.
Makes 4 servings.
*Available at health food stores.
Guest Demonstrator: Paul Onishi CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) |
