Tempeh Chips With Dipping Sauce

Course : Dips
Serves: 4
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8 ounces tempeh, (soy bean cake)
1/2 cup hot water
1/4 cup tamari or soy sauce
2 tablespoons lemon or lime juice
1/2 teaspoon sea salt
1/2 teaspoon garlic finely chopped
1/2 teaspoon ground coriander
1 cup canola oil
1 teaspoon ground red chili pepper -- - (to taste)

Preparation / Directions:

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)

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