NYT Cooking | Check the description for the #recipe (and bonus, you can make it totally #vegan!) #food #cooking @NYTCooking | Uploaded March 2024 | Updated October 2024, 17 hours ago.
Here's how to make Ali Slagle's Crispy Coconut Tempeh:
1½ cups shredded unsweetened coconut
½ cup panko bread crumbs
Kosher salt
1 teaspoon lime zest (from 1 lime)
1 (14-ounce) can full-fat coconut milk
2 tablespoons sambal oelek or Sriracha
1 tablespoon honey or agave nectar
½ cup cornstarch
2 teaspoons lime juice (from 1 lime)
Neutral oil, such as canola or grapeseed (about 1 cup), plus more as needed
2 (8-ounce) packages tempeh, crumbled into ½- to 1-inch pieces
In a medium bowl, stir together the shredded coconut and the panko. Season with salt. In a small bowl, combine 2 teaspoons salt and the lime zest. Rub the mixture together with your fingers until you smell lime.
In a liquid measuring cup or small bowl, add the coconut milk, sambal oelek and honey, and stir with a fork to combine. Season to taste with salt. Transfer ½ cup of the coconut milk mixture (about a third) to a medium bowl. Add the cornstarch and stir with a fork to combine. To the remaining coconut milk in the small bowl, add the lime juice. This is your dipping sauce; set aside until ready to serve.
Heat ¼ inch oil in a large (12-inch) skillet over medium. Working in batches, coat the tempeh in the cornstarch-coconut milk mixture, then coat all sides in the coconut-panko mixture, pressing firmly to adhere. Drop a pinch of coconut-panko in the skillet; if it sizzles and browns, the oil’s ready. Add the tempeh and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with the lime salt. Repeat with the remaining tempeh.
Eat right away with the coconut milk-lime dipping sauce.
Here's how to make Ali Slagle's Crispy Coconut Tempeh:
1½ cups shredded unsweetened coconut
½ cup panko bread crumbs
Kosher salt
1 teaspoon lime zest (from 1 lime)
1 (14-ounce) can full-fat coconut milk
2 tablespoons sambal oelek or Sriracha
1 tablespoon honey or agave nectar
½ cup cornstarch
2 teaspoons lime juice (from 1 lime)
Neutral oil, such as canola or grapeseed (about 1 cup), plus more as needed
2 (8-ounce) packages tempeh, crumbled into ½- to 1-inch pieces
In a medium bowl, stir together the shredded coconut and the panko. Season with salt. In a small bowl, combine 2 teaspoons salt and the lime zest. Rub the mixture together with your fingers until you smell lime.
In a liquid measuring cup or small bowl, add the coconut milk, sambal oelek and honey, and stir with a fork to combine. Season to taste with salt. Transfer ½ cup of the coconut milk mixture (about a third) to a medium bowl. Add the cornstarch and stir with a fork to combine. To the remaining coconut milk in the small bowl, add the lime juice. This is your dipping sauce; set aside until ready to serve.
Heat ¼ inch oil in a large (12-inch) skillet over medium. Working in batches, coat the tempeh in the cornstarch-coconut milk mixture, then coat all sides in the coconut-panko mixture, pressing firmly to adhere. Drop a pinch of coconut-panko in the skillet; if it sizzles and browns, the oil’s ready. Add the tempeh and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with the lime salt. Repeat with the remaining tempeh.
Eat right away with the coconut milk-lime dipping sauce.
