Pan Fried Tempeh

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Pan Fried Tempeh
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This dish can be served as an appetizer like “fish sticks,” in a sandwich or as an entrée.

Yields: Serves 4


For the Tempeh:

1/4 pound of tempeh, sliced into “sticks”

1/2 cup flour*

1 tsp kelp powder

1/2 cup soy, almond or rice milk*

Juice from 1/2 lemon, about 1 T

Hot sauce, a few drops or to taste

1/2 cup cornmeal

1 tsp salt

1/4 tsp garlic powder

1/2 tsp onion powder

1 tsp paprika

Safflower oil

For the Tartar Sauce:

1/2 cup soy mayonnaise

2 T pickles, chopped, or 2 T pickle relish

1/2 tsp mustard


For the Tempeh:

In one bowl, mix the kelp with the flour. In a second bowl squeeze the lemon into the soy milk. In a third bowl mix the salt, garlic powder, onion powder and paprika with the cornmeal. Dredge the tempeh in the flour, then the soy milk, then the cornmeal.

Pour enough oil in a pan to bring the level to 1/8 inch. Heat to medium. When the oil is hot add the tempeh and cook on one side until golden brown, 4-6 minutes. Turn and cook on other side for 1-2 minutes. Remove and drain on paper towels.

For the Tartar Sauce:

Mix all ingredients.

Additional Tips

Serve pan fried tempeh with tartar sauce and steamed veggies such as chard, kale, or carrots.

*For a gluten-free option use rice, sorghum, buckwheat or millet flour in place of wheat flour. Also, check to make sure there are no wheat or barley products in your favorite non-dairy milk.