Tempeh triangles tempura, with poppy seed crust
Ingredients (4 portioins)
- 50 gr flour 70% type
- 20 gr wholegrain flour
- 1/3 ts garlic powder
- 1/3 ts curcuma
- 1 ts poppy seeds
- Beer (as much as it takes out of a 330ml can. Have the rest!)
- 1ts smoked paprika powder
- 1/2 ts baking powder
- 100 ml NAMA Soy sauce ONE Project
- 50 ml Rice mirin ONE Project
- 50 ml Brown rice vinegar ONE Project
- 1 ts NAMA Soy sauce ONE Project
- 2 ts mustard
- 1 TBS maple syrup
Prepare the marinade, cut Tempeh lengthwise, then in 4 wide stripes and each stripe in 4 triangles. Total 32 triangles per Tempeh block. Marinade for at least an hour.
Dry on kitchen paper. Pan fry Tempeh on a skillet with a little olive oil, on both sides to brown. Pour some of the marinade and simmer for 5 minutes, turning sides in betwee.
Prepare the batter by mixing its ingredients well.
heat the oil in the fryer.
Dry cooked Tempeh on extra kitchen paper, in a bowl with plain flour dust the trianges, dip each piece in the batter and drop carefully in the fryer, once the oil is hot enough, but not fuming.
It needs just a minute in maximum. take out on a plate covered with kitchen paper.
Mustard sauce: mix well the ingredients and serve in a small bowl.
Serve fried Tempeh triangles on a plate, pout over the mustard sauce and fill with steamed vegetables, risotto, pickles and a glass of nice craft beer.