Like I said, these remind me of chicken fingers, but I usually make them as a comfort food, with mashed potatoes or millet mash, and greens. They're equally great with agave mustard or gravy.
by Christina Terriquez
1 package tempeh
soy sauce or tamari
fresh grated ginger or garlic, if desired
masa harina flour
seasonings like paprika or garlic powder, if desired
safflower or sunflower oil
Cut tempeh into slices or nuggets as desired. I think they are best when they are sliced 1/4"-1/3" thick.
Steam or blanch the tempeh for at least 15 minutes.
In a heat proof bowl, make your marinade using 1 tablespoon soy sauce, 1/4 cup water and ginger juice, crushed garlic, or your favorite seasoning and add tempeh. I often skip this step in favor of the lazy person's method: just sprinkle 1-2 teaspoons of soy sauce over the steamed tempeh.
Put 1/2 cup masa harina flour in a pie plate or wide bottomed bowl. Season it with salt and your favorite breading seasonings. I usually use paprika and garlic powder.
Dredge each piece of tempeh through the masa and lightly tap to remove excess flour.
Heat oil over medium heat. When oil shimmers, add tempeh and fry until golden brown. Drain on paper towels.
Always cook tempeh for at least 20 minutes total. I often steam or blanch it to get rid of the bitter/sour flavor, and opens it's pores so it absorbs flavor better, but the cooking time is also important since the soybean use in tempeh production are only partially cooked. If tempeh is not properly prepared, it can be hard to digest and create upset stomach.