Tempeh Chips with Sweet Chilli Aioli

 

Ingredients

 

• 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

 

Method

 

• 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.