Japanese BBQ Crispy Tempeh
Japanese BBQ Crispy Tempeh
Today, a high protein meal for post-workshop created by @shefmimi that comes together quickly in an air fryer. Super delish!
Ingredients
- 1 (8oz) Tootie's Tempeh, pulled apart in pieces
- For the batter:
- 1 cup flour
- 1 cup oat or soy milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Pinch of paprika
- Pinch of salt
- 1 cup panko
- For the sauce:
- 6 TBSP soy sauce or tamari
- 2 TBSP brown sugar
- 6 oz tomato paste
- 1 TBSP mirin
- 3 tsp ginger, grated
- 3 tsp green onion, sliced
- 1 TBSP rice vinegar
- 3 cloves garlic, minced
- 1 cup water
- For garnish:
- Cilantro
- Pickled red onions
Instructions
- Directions for the BBQ sauce: In a medium-sized saucepan, add all ingredients and whisk together on med heat until it starts to simmer, about 5 minutes. Continue stirring to avoid burning. Turn sauce down to low and allow to cook for another 5 minutes stirring occasionally.
- For the tempeh: In a bowl whisk together the flour + milk and all other ingredients. Add the tempeh pieces, making sure they are evenly coated. Once coated, toss in panko crumble. Airfry @400F for 12-15 minutes, until golden brown.
- Toss tempeh with BBQ after and enjoy!