For those of us who prefer tempeh to shrimp, but still crave that sweet breaded-and-fried taste, I present to you a recipe for vegan coconut-beer battered tempeh. Delish.
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Step 1: Ingredients
1 Bottle of Beer!
Olive Oil (for frying)
1 Tsp Baking Powder
Big ol' Dollop of Mustard
1 Package Tempeh
2 Cups Coconut Flakes
1/2 Cup Flour
Step 2: The Batter
Mix Flour, Baking Powder, 2/3 Cups of Beer, and Big 'ol Dollop of Mustard in a small mixing bowl.
Enjoy the rest of the beer while you cook, but don't forget to save some for the meal!
Step 3: Coconut Prep
Throw the flaked coconut and a little flour into another bowl.
Step 4: Tempeh Prep
Slice your tempeh into bite sized morsels.
Step 5: Assembly Line
Put a good amount of olive oil in a frying pan and heat at around medium-high. Set tempeh morsels, beer batter, and coconut flakes adjacent to the frying pan.
Step 6: Batter Dippin
Dip a tempeh morsel in batter.
Step 7: Coconut Flakin'
Roll in coconut flakes.
Drop in frying pan and let fry. Add all of the tempeh morsels this way and fry until golden brown. You may want to put a lid on it at times to increase heat to ensure batter is cooked.
Also, a plate nearby with paper towels or toilet paper on it is handy to put tempeh morsels on to drain excess oil once cooked.
Step 9: Enjoy!
Serve with sauce of your choice. Sweet and sour sauce works just fine :-)