Crunchy tempeh bites | Eat Sustainably

Serves 4

35 mins

v df ve

These tempeh bites are super crunchy and great dipped in a chilli sauce at a get together, served as a light meal with a salad, or as a hearty addition to a poke bowl.

Ingredients

3 tbsp peanut oil

1 tbsp sesame oil

1 tbsp reduced salt soy sauce

1 tbsp maple syrup

1 tbsp peanut butter

½ lime

(juice only)

300 g tempeh

1½ cups breadcrumbs

½ tsp garlic powder

½ tsp sweet paprika

Method

1Pre-heat oven to 250 degrees
2To make the marinade, add 1 tablespoon of peanut oil (save the rest for the final step), sesame oil, soy sauce, maple syrup, peanut butter and lime juice in a small bowl and stir to combine
3Cut tempeh into 1cm thick bite sized triangles or squares. Place in a bowl and cover in your marinade, set aside. The longer the tempeh marinates the tastier it will be so you can place this bowl in the fridge and go and read a book if you have time
4In a separate bowl, combine breadcrumbs, garlic powder and paprika
5Roll each bite sized piece of tempeh in the breadcrumbs and spread out evenly on a baking tray. Drizzle the bites with the remaining 2 tablespoons of peanut oil
6Place in the oven and bake for about 25 minutes or until golden and crunchy
7Serve with your favourite sauce and enjoy while hot.

Seasonality

All year.

Notes & tips

Tempeh is made from soy beans. It's high in dietary fibre, plant-base protein and is a great food source of probiotics.