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Vegan East Asian Recipes
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Super Sweet and Sour Tempeh
From: ActionAlrt

  • 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
Mix water, salt, coriander, and garlic in a bowl.
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 with it.)