Tempeh “fish” sticks
Tempeh "Fish" Sticks
We tempeh-ized a classic: fish sticks! The creator of this recipe, Kate Musser, says they are a must try!
Ingredients
Marinade
- 2 (8 oz) packages Tootie's Tempeh
- 1 Tbsp miso
- 2 Tbsp apple cider vinegar or rice vinegar
- 1 1/2 tsp tamari
- 1 Tbsp mirin
- 1 cup vegetable stock
- 1 Tbsp nutritional yeast
- 1 sheet nori, finely chopped
- Salt and pepper to taste
- Panko (seasoned is best)
- Flour
- Non-dairy milk
- Oil for frying
Tartar Sauce
- 1 cup vegan mayo (homemade OR store bought)
- 1 cup finely chopped dill pickles
- 2 Tbsp fresh dill, chopped
- 2 tsp fresh lemon juice
Instructions
- In a small bowl, combine the marinade ingredients and whisk together.
- Place whole tempeh cakes in a ziplock bag or bowl and pour the marinade over. Close/cover and let the tempeh marinade for at least 3 hours. Overnight is best if possible.
- After tempeh has been marinated, remove from the bag and cut into 1 inch strips. Using the standard breading process (flour, milk, panko), bread the tempeh strips.
- You can air fry the tempeh or you can pan fry. If pan frying: in a small pot over medium heat, add ~1 cup of oil and let it come up to temperature.
- Fry the tempeh in small batches. Place on a cooling rack to drip off excess oil and slightly cool.
- Make the tartar sauce by combining all ingredients in a bowl and stirring until combined. Enjoy!!