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Categories:Viewed: 62 - Published at: 2 years ago
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons reduced-sodium soy sauce
- One 8-ounce package tempeh, any variety
- 1/4 cup vegan mayonnaise
- 2 tablespoons rice milk
- 1 tablespoon prepared horseradish or 1 teaspoon wasabi, or to taste
- 2 to 3 teaspoons lemon or lime juice
- 1/4 cup minced fresh dill
Method
- Heat the oil and soy sauce in a wide skillet.
- Add the tempeh, stirring quickly to coat.
- Saute over medium-high heat, stirring gently and frequently, until golden and crisp, about 7 minutes.
- Meanwhile, combine the mayonnaise, rice milk, and horseradish and lemon juice to taste in a small serving bowl and whisk until smooth.
- Stir in the dill.
- When the fries are done, arrange them on a platter.
- Serve at once, passing around the sauce.
- This is a good addition to lighter Asian-style noodle dishes, such as Pineapple Coconut Noodles (page 114), Pad Thai (page 116), Singapore-Style Yellow Curry Rice Noodles with Tofu (page 118), Soba Noodles with Green Beans and Almonds (page 127), or Coconut-Curry Bean Thread Noodles (page 115).
- Tempeh fries are also good for boosting the protein content of meals in which salad is the main event.
- Try these with Warm Potato and Black Bean Salad with Red Peppers and Artichokes (page 159), Gado Gado (page 160), or Hoison-Flavored Cold Asian Noodles with Crisp Vegetables (page 168).
- Calories: 278
- Total Fat: 16g
- Protein: 17g
- Carbohydrates: 15g
- Fiber: <1g
- Sodium: 390mg
