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Tempeh Chips with Dipping Sauce
1 block (8 oz) tempeh
1/2 cup hot water
1/4 cup tamari or soy sauce
2 tablespoons lemon or lime juice
1/2 teaspoon sea salt
1/2 teaspoon finely chopped garlic
1/2 teaspoon ground coriander
1 cup canola oil
ground red chili pepper
Cut tempeh into 2 x 1/2 x 1/8-inch slices. In a bowl, combine hot
water, 1 tablespoon each of the tamari and the lemon juice, the
salt, garlic, and coriander, stir until salt is dissolved. Add
tempeh, marinate for 15 minutes. In a skillet, heat oil. Fry
tempeh until crisp, drain. To make dipping sauce, combine the
remaining 3 tablespoons tamari, the remaining 1 tablespoon lemon
juice, and the chili pepper. Makes 4 servings.
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Tempeh Chips