Ingredients for Coconut Crusted Tempeh on Sauerkraut
- 200 g tempeh
- 1 piece of kombu seaweed
- 2 tablespoons shoyu
- 1 clove of garlic
- 1 piece of fresh ginger
- 100 g corn flour
- 100 g coconut flakes
- 4 tablespoons coconut oil
- 400 g sauerkraut
Preparation of Coconut Crusted Tempeh on Sauerkraut
Step 1
Fill a pot with water and add the kombu seaweed. Once the water boils, add the tempeh and simmer on the lowest heat for 15 minutes.
Step 2
Put 2 tablespoons of shoyu in a deep dish. Grate the fresh piece of ginger into the soy sauce. Slice the garlic clove and add it to the marinade as well.
Step 3
Slice the tempeh after cooking and let it sit in the marinade for a few minutes.
Step 4
Mix 100 g of corn flour with 100 g of coconut flakes in a deep dish. Then take the tempeh slices out of the marinade and roll them properly in the mixture.
Step 5
Heat the coconut oil in a frying pan and fry the tempeh slices on both sides until golden brown. Serve the slices on some sauerkraut and garnish your dish with fresh chives and scallions.
Tip:
You can pour the shoyu marinade into a container and season other dishes with it. The breaded tempeh slices also go wonderfully with a fresh and healthy coleslaw in the summer. You can find the recipe for this in our Vivoterra-Kitchen.