Molasses Glazed Tempeh Bites
Yield :24 bouchées
- 1½ cup peanuts
- 400 g tempeh cubes TEMPEHINE SPICES OF MONTREAL
- ¼ cup white flour
- ¼ cup vegetable oil
- ½ cup molasses
- Japanese mayonnaise to taste
Place the peanuts in a food processor and grind them into a powder. Pour into a deep dish.
In a large bowl, coat the tempeh cubes with flour. Shake to remove excess.
In a large skillet, heat the oil over medium-high heat and cook the cubes for 5 minutes or until browned on all sides.
Reduce the heat to medium-low, add the molasses, and simmer for 2 minutes, stirring regularly to coat all the tempeh cubes.
Dip base of tempeh cubes in peanuts, garnish with Japanese mayonnaise and serve.
Eaten hot or cold.
Fridge: 2 days – Freeze: not recommended