Recipe - Tempeh Chips With Dipping Sauce

1 Block (8 oz) tempeh
(soy bean cake)*
One half cup Hot water
One fourth cup Tamari or soy sauce
2 tablespoon Lemon or lime juice
One half teaspoon Sea salt
One half teaspoon Finely chopped garlic
One half teaspoon Ground coriander
1 cup Canola oil
Ground red chili pepper
(to taste)

Cut tempeh into 2 x One half x 1/8inch slices. In a bowl, combine hot water, 1
tablespoon each of the tamari and the lemon juice, the salt, garlic, and
coriander; stir until salt is dissolved. Add tempeh; marinate for 15
minutes. In a skillet, heat oil. Fry tempeh until crisp; drain. To make
dipping sauce, combine the remaining 3 tablespoons tamari, the remaining 1
tablespoon lemon juice, and the chili pepper. Makes 4 servings.

*Available at health food stores.

Guest Demonstrator: Paul Onishi

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric
Company, Inc.

[MealMaster compatible format by Karen Mintzias]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini