Cornmeal-Crusted Tempeh

    By
    Ann Gentry
    -
    Cornmeal-Crusted-Tempeh_177542420

    Ingredients

    • 16 ounces tempeh

    For marinade:

    • 1/2 cup tamari soy sauce
    • 1 tablespoon minced garlic
    • 2 teaspoons Old Bay seasoning
    • 2 tablespoons Creole mustard

    For tempeh:

    • 1/2 cup medium gound cornmeal
    • 2 teaspoons dried thyme
    • 1/8 teaspoon cayenne
    • 1/2 cup unsweetened soy milk
    • 1/2 cup whole-wheat pastry flour
    • canola oil for frying

    Directions

    1. Preheat oven to 350 degrees. Cut tempeh into 1 1/2-inch strips and place in a shallow baking dish just large enough to hold tempeh in a single layer.
    2. Whisk together the marinade ingredients and pour over tempeh. Turn tempeh several times to coat. Bake in preheated oven for 20 minutes. Turn tempeh and bake for another 20 minutes. Remove and let cool.
    3. Whisk together cornmeal, thyme and cayenne, then place in a shallow bowl or pie plate. Place soy milk and flour in two more separate shallow containers.
    4. Dredge tempeh in flour, dip in soy milk, then crust with cornmeal mixture. Set breaded tempeh on a tray until ready to fry.
    5. Heat enough oil over medium-high heat to generously cover the bottom of a large skillet. Oil is ready for frying when it begins to shimmer and a drop of water splatters. Fry tempeh for 4 to 5 minutes total, tuning often. Remove and drain on paper towels
    6. Serve hot.

    Accompaniments

    Spicy Remoulade

    Ann Gentry
    Ann Gentry, host of Naturally Delicious, has spent the past 20 years raising the standard of vegetarian cooking. As a chef, restaurateur, food educator and visionary, she has succeeded in combining macrobiotic food preparation with the richness of her southern upbringing to create a gourmet vegetarian cuisine even meat lovers covet.As the executive chef of Vegetarian Times magazine, Ann creates original vegetarian recipes and contributes articles on healthy eating and living. Ann also writes her own bimonthly column about food and children for the British magazine Junior: The World’s Finest Parenting Magazine.Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian menu using foods grown exclusively with organic farming methods. Bon Appetit magazine wrote that “Ann Gentry, the creator of Real Food Daily, has taken two different California trends — vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse — and come up with a cuisine that is as interesting and delicious as it is healthful.” With two California locations, in Santa Monica and West Hollywood, Real Food Daily has “developed a loyal following.” Its patrons range from the someday to the everyday vegetarian, to celebrities, to trendsetting young eaters with sophisticated palates or the mature diner seeking gourmet, health-supportive cuisine. Ann’s first cookbook, “The Real Food Daily Cookbook,” published by Ten Speed Press, is available for purchase on her website www.realfood.com and at bookstores. As the spokesperson for SOYJOY, an all-natural nutrition bar made with whole soy, Ann has appeared on many radio and television shows as well as various food lifestyle shows promoting a healthy lifestyle. She has also been a guest chef at Canyon Ranch, Pritikin Longevity Center, Robert Mondavi Wine Center, L.A. Times Festival of Books, the Environmental Media Awards, North American Vegetarian Society and Central Market. In the spring of 2008, Ann will be a featured guest chef on a Caribbean cruise ship, in the program “A Taste of Health” on Holistic Holiday at Sea. Ann lives in Los Angeles with her husband, Robert Jacobs, and their two vegetarian children, Halle and Walker.