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Tempeh Chips with Sweet Chilli Aioli




  • 1 packet Nutrisoy Tasty Tempeh (300g)

  • Oil for frying

  • 2 table spoons salt

  • 1 table spoon vinegar

  • Aioli (combine all ingredients and mix thoroughly)

    • 3 table spoons whole egg mayonnaise

    • 1 teaspoon honey

    • 1 teaspoon worcestershire sauce

    • ½ teaspoon chilli flakes (level of heat by personal preference)

    • ½ teaspoon sweet paprika




  • Remove tempeh from package. Cut into slices about 3mm thick along the short end of the tempeh. Blot dry with paper towel.

  • Dissolve salt and vinegar in 1 cup of water and marinate tempeh in mixture for approximately 1hr.

  • Drain liquid from tempeh and lay out on paper towel to dry.

  • In large wok or pot heat about 10 – 15 cm of oil on medium to high heat until a wooden spoon bubbles when dipped in. Carefully place tempeh strips into hot oil, only adding small portions at a time.

  • Immediately move tempeh around gently ensuring the batons do not touch each other as they will stick together.

  • Cook until golden brown (approximately 8 minutes). Remove from oil and drain on paper towel.

  • Serve with aioli.

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