Ingredients
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Preparation
1
Place the peanuts in a food processor and grind them to a powder. Pour into a shallow dish.
2
In a large bowl, toss the tempeh cubes in the flour. Shake off the excess.
3
In a large skillet, heat the oil over medium-high heat and cook the cubes for 5 minutes, or until browned on all sides.
4
Lower the heat to medium-low, add the molasses and simmer for 2 minutes, stirring regularly so every tempeh cube is well coated.
5
Dip the base of the tempeh cubes in the peanuts, top with Japanese mayo and serve.
6
Enjoy hot or cold.
7
Fridge: 2 days – Freezer: not recommended.
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