RCI-VG.005.0216.001
Stir-fried Flavored Tempeh with Pickled Melons
Stir-fried Flavored Tempeh with Pickled Melons from the Recidemia collection
Prep35 min
Cook90 min
Total125 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Cut flavored tempeh into ½-inch thick slabs, then cut each slab diagonally into triangles or rectangles for even cooking.
2
Combine all-purpose flour, cornstarch, and black sesame seeds in a shallow bowl.
3
Whisk together egg and club soda water in another bowl until foamy, creating a light batter.
4
Heat vegetable oil to 350°F in a deep-sided pan or wok over medium-high heat.
5 minutes
5
Dip tempeh pieces into the egg-soda batter, then dredge in the flour-cornstarch-sesame seed mixture, coating both sides evenly.
6
Carefully place coated tempeh pieces into hot oil and fry until golden brown and crispy on both sides, about 4-5 minutes total.
5 minutes
7
Remove fried tempeh with a slotted spoon and drain on paper towels; set aside.
8
Pour off most of the frying oil, leaving about 2 tablespoons in the pan or wok, then return to medium-high heat.
9
Add diagonally sliced carrots to the hot oil and stir-fry for 2-3 minutes until beginning to soften.
3 minutes
10
Add trimmed snow peas and stir-fry for another 2 minutes until bright green and tender-crisp.
11
Whisk together reserved pickled melon juice, water, sesame oil, and hot chili oil in a small bowl, then pour into the wok with the vegetables.
12
Return fried tempeh pieces to the wok along with drained pickled melons and scallion pieces, tossing gently to combine and coat everything evenly with the sauce.
2 minutes