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April 23, 2014

Beer-Battered Tempeh

Cilicia Philemon

  • This battered tempeh will go nicely with almost any dipping sauce you have on hand. Meredith Lee/The HSUS

Serves 6

1 cup (120g) unbleached white or whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne 
2/3 cup (160ml) beer of choice
2 8-ounce (2 230g) packages tempeh
1 cup (240ml) canola or grapeseed oil

Cut the tempeh into thin bite-sized bits.

In a shallow bowl, mix together the flour, baking powder, cayenne, and salt. Then add the beer and mix again.

Add the oil to a frying pan and turn the burner to medium heat. Dip the tempeh pieces, a few at a time, into the beer batter. Carefully put the tempeh in the hot pan in batches and sear the pieces until they are golden brown on one side, then turn them to brown the other side. Drain the cooked tempeh on a paper towel. Repeat until all the tempeh is cooked.

Enjoy as a simple entrée with your favorite dipping sauce, or as a salad topping.

Tips

  • Can't find tempeh? This recipe works well with cubed extra-firm tofu.
  • For dipping, try barbecue sauce, ketchup, Asian-style chili-garlic sauce or peanut sauce, or Vegenaise mixed with Dijon mustard plus a few drops of lemon juice.

(Based on a recipe by Cilicia Philemon entered into the All Animals Meatless Monday Recipe Contest.)

Nutrition

All figures are per serving (assumes 6 servings).

Calories: 311
Fat: 17g 
Carbs: 24g
Fiber: 0g
Protein: 15g
Sodium: 204mg

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