Pasta in a creamy tomato sauce with Panko-Crusted Tempeh ♥️.
If you think you like tempeh, you won’t know how much you love it until you try it this way ~ easily my favourite and so good in this dish! 🙌🏻🌟 I really enjoy @tempeafoods soy tempeh with this recipe but use what you’ve got access to 👊🏻.
Servings:
Ingredients
- 350-400 grams tempeh cut into 1/2 inch thick triangles (or squares, per your preference)
- 1/4 cup water
- 1/4 cup corn starch
- 1/4 cup mirin
- 1/4 cup soy
- 2 tbsp chili paste I use Sambal Oelek
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/4 cup vegetable oil for frying
Instructions
- Cut the tempeh and prepare the marinade. Mix together water and the cornstarch in a small bowl until the corn starch has dissolved, and set aside. Next, combine the mirin, soy sauce, and chili paste in another small bowl and mix well. In a third plate or bowl with a rim, combine the Panko bread crumbs and salt and set aside.
- When ready to cook, combine the corn starch and water mixture with the mirin mixture and stir well. Piece by piece, drop each tempeh triangle in the marinade and flip it around until all sides are well coated. Next, lightly roll each tempeh triangle in the Panko and salt mixture, being gentle not to be too rough and break the tempeh. Be sure to coat well so all sides are covered with bread crumbs. Lay flat on a plate and repeat until they are all done. Save any panko and salt mixture leftover for the next time you make this.
- Heat a large frypan with oil to fry, using 1 tbsp at a time to fry in batches. Cook each triangle until crispy and starting to darken, just a few minutes on each side. Cook until all the triangles are finished. Enjoy with this creamy pasta dish for a satisfying leal that will please any vegetarian skeptic.
Notes
This recipe can easily be halved, as it was created to feed a few. Leftover triangles can be stored in the fridge for easy snacking and will last a few days (these are really yummy reheated and enjoyed with ketchup).
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