Ingredients
Click an ingredient to check it off as you cook.
Preparation
Cut your tempeh “brick” in two. Bring a shallow layer of water to a boil over medium-high heat and set a steamer basket inside.
Place the tempeh in the basket, cover and let it steam for 10 minutes. This step tenderizes the tempeh so the coating clings better.
Let it cool slightly, then cut it into sticks (not too thin, or they'll break when they hit the oil).
Combine all the spices for the “spice rub” and coat each tempeh stick in it. (If any spice mix is left over, save it to stir into the batter.)
Combine all the batter ingredients, add the ice-cold water and whisk until smooth.
Heat the vegetable oil in a medium saucepan.
Once the oil is hot, dip each stick in the batter and fry until golden, about 1 minute per side.
Drain on paper towel and repeat. (You can fry several sticks at a time.)
Serve with sweet potato fries and tartar sauce.
Tartar sauce
Stir all the ingredients together and keep chilled
