- Steam the Tempeh for 10 minutes, straight from the freezer, or let it thaw in ambient temperature.
- Cut into relatively thin pieces (cubes, strips).
- Place in a bowl with marinade (for a couple of hours or perferably overnight).
- Heat the oil in the deep fryer.
- We make a thick batter (flour, water, salt, spices).
- Dry the pieces of Tempeh on kitchen paper.
- Dip it in the batter and fry until golden brown, about 1 minute.
Alternatively: cut into small pieces, fry directly in the deep fryer, and then use it in a recipe where further cooking will be required.
It can also be made into delicious crispy chips!
