Sesame-Crusted Tempeh Dippers

I should use sesame seeds more often.

With a package of tempeh in the refrigerator and some leftover ridiculously delicious dressing, I decided to make some sort of crunchy tempeh fingers for dipping. These worked great and they were super easy.

I was afraid that the lack of seasoning would leave them too bland, but the touch of salt and the sesame seeds were just enough flavor, while keeping them neutral for sauce.

We ate these with a healthy portion of avocado salad. I recommend this pairing.

The Recipe:

8 oz tempeh, sliced into strips

1 egg

1/2 tsp salt

1/4 c panko

1/8 c sesame seeds

Beat egg in a shallow bowl. Mix in salt.
In a separate shallow bowl, combine panko with sesame seeds.
Dip tempeh slices in egg, then panko/seed mixture, and place on greased baking sheet.
Spray the coated tempeh with baking spray.
Bake at 400 degrees for 15 minutes, then flip and bake another 8 minutes.

The Verdict:

Overall grade: A

Overall reason: Easy, healthy, and would go with almost any type of sauce.

Time to prepare: 30 minutes

Husband quote: "Fingers! What kind of fingers are these? Tofu fingers?"

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious. As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog