Molasses Glazed Tempeh Bites

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

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