We don't eat a lot of soy in our house. We will probably have organic sprouted tofu or tempeh once every other month, if that. Now that I'm pregnant, sometimes I'm looking for extra protein so I will make some. This recipe for tempeh I recently created and it was a hit. In-joy!
Crispy Tempeh (plant based, gluten free, vegan, kid friendly)
1 package of tempeh
Apple cider vinegar
I didn't use measurements for this because all ingredients are to coat and marinate so it really depends on what you are marinating the tempeh in.
Cut tempeh into strips and place in a bowl or container. Coat tempeh with all ingredients except coconut flour. Let marinate in fridge for a few hours (or even over night if you want). Before cooking, cover tempeh in coconut flour. Place tempeh in a large pan on medium heat coated with coconut oil. Make sure the coconut oil is hot enough before adding the tempeh. Let tempeh cook for about 4 minute on each side or until crispy. Remove and place on paper towels to soak up extra oil. Enjoy on a salad or as a side dish. My daughter likes to dip them in organic ketchup.