and Sour Tempeh
Mix water, salt, coriander, and garlic in a bowl.
- 1/2 cup water
- 2 teaspoons salt
- 1/2 teaspoon ground coriander
- 1 clove garlic, minced
- 10 oz. tempeh
- 1/4 cup cornstarch or arrowroot powder
- oil for deep frying
Cut tempeh into chunks, 1x1x1/2 inch thick, and dip quickly in mix.
Drain in a colander or on paper towel.
Coat tempeh pieces with cornstarch.
Heat oil in a wok, skillet, or deep fryer and deep-fry tempeh until
golden brown, 3 to 4 minutes.
Drain briefly on a paper towel.
Put on rice.
(That's what I do. You may be able to find something else to do