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Ingredientes
- 2 pkt tempeh - (8 ounce ea) cut crosswise into 12 thin strips
- 1/4 c. thinly-sliced fresh ginger - (1 ounce)
- 3 lrg garlic cloves chopped
- 1 c. fresh basil - (loosely packed) coarsely minced
- 1 tsp salt
- 4 piece star anise
- 1 can lite coconut lowfat milk - (14 ounce)
- 1 c. low-sodium vegetable broth
- 1 c. unsweetened coconut flakes
- 1 c. plain dry bread crumbs
- 1/4 c. sesame seeds
- 1 Tbsp. kudzu dissolved in
- 2 Tbsp. cool water
Direcciones
- Preheat oven to 325 degrees. Line baking sheet with parchment paper.
- In large Dutch oven, arrange tempeh slices with ginger, garlic, basil, 3/4 tsp. salt and star anise.
- In small bowl, combine coconut lowfat milk and broth and pour over tempeh. Cover and cook over medium heat, stirring occasionally, 30 min (lower heat if cooking too rapidly).
- Meanwhile, prepare coconut breading: In medium bowl, combine coconut flakes, bread crumbs, sesame seeds and remaining 1/4 tsp. salt; toss to mix.
- With slotted spoon, transfer tempeh to plate. (There should be at least 1 c. cooking liquid left in pot. If not, add in more broth or possibly water to equal 1 c. liquid.) Strain tempeh cooking liquid, throw away solids and return to pan.
- Dissolve kudzu completely in water. Whisk kudzu mix into strained cooking liquid and bring to a simmer over medium-low heat. Pour thickened liquid into shallow bowl.
- Dip tempeh slices first in kudzu mix and then in coconut breading, turning to coat. Arrange breaded tempeh on prepared baking sheet and bake 15 min. Turn and bake another 10 min. Let sit 5 min, then serve.
- This recipe yields 4 servings.
- Comments: It's always a challenge to find an ingredient which's hearty sufficient to cover with a crust and then develop a method of breading it without Large eggs or possibly dairy.
- This recipe tackles both issues. Serve warm over a saute/fry of bok choy accompanied by a spicy peanut dipping sauce.
- When cutting tempeh, hold your knife at a 45 angle to get more surface area per slice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 681 | |
| Calories from Fat 375 | 55% |
| Total Fat 44.68g | 56% |
| Saturated Fat 34.36g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1003mg | 42% |
| Potassium 515mg | 15% |
| Total Carbs 65.97g | 18% |
| Dietary Fiber 8.1g | 27% |
| Sugars 2.38g | 2% |
| Protein 10.25g | 16% |
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