Archive | February, 2012

buffalo tempeh!

5 Feb

these were about my favorite tempehs ever. and for some reason, very un-tempeh-y. Perhaps it is because they were boiled? It’s based off this recipe. I didn’t measure, but this is an approximate guess.

1 (8 oz) pkg tempeh, cut into 18 short strips
1/3 c soy milk
1 tsp yellow mustard (liquid)
1/3 c flour
1/2 tsp salt
1 tsp paprika
1 tsp garlic granules
1/4 tsp baking powder
1 cup panko bread crumbs

Wing Sauce
3 Tbsp margarine, melted
3 Tbsp Louisiana hot sauce (like Crystal or Frank’s)
directions

-Preheat oven to 400′
-Bring a pot of water to boil, and then add tempeh. Boil the tempeh for 15 minutes, then drain and rinse with cold water.
-In one boil, mix the soymilk and mustard together, then mix in the flour and seasonings (not the bread crumbs) to make the batter. Put the breadcrumbs in another bowl.
-Coat the tempehs with the wet batter, then the breadcrumbs. Put on a greased baking sheet.
-Spray the tops of the tempehs with some cooking oil lightly.
-Bake for 10 minutes, flip, and bake another ten minutes.
-While they are baking, mix the margarine and hot sauce. Toss the tempehs with the wing sauce and serve immediately.