Low Sodium Crispy Fried Tempe
Discover a healthier twist on comfort food with this Low Sodium Crispy Fried Tempe recipe—a flavorful, golden-brown delight that's perfect for health-conscious food lovers! Featuring protein-rich tempeh, a vegan buttermilk made from almond milk and apple cider vinegar, and a perfectly seasoned flour coating infused with garlic powder, onion powder, paprika, and cayenne pepper, this dish delivers satisfying crunch without overwhelming saltiness. Ideal for quick weeknight dinners with just 35 minutes from prep to plate, these crispy bites can be savored on their own, paired with dips, or used as a unique salad topper. With its low-sodium focus and irresistible texture, this recipe is designed to impress without compromising your dietary goals—perfect for vegans, flexitarians, or anyone seeking a wholesome fried treat!
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Recipe Information
Ingredients
- 300 grams Tempeh
- 250 ml Unsweetened almond milk
- 2 tablespoons Apple cider vinegar
- 100 grams All-purpose flour
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 50 grams Cornstarch
- 500 ml Vegetable oil
Instructions
Cut the tempeh into thin, bite-sized slices, about 1/4-inch thick, and set aside.
In a shallow bowl, combine the unsweetened almond milk and apple cider vinegar to create a vegan buttermilk substitute. Let it sit for about 5 minutes to thicken slightly.
In another bowl, whisk together the flour, ground black pepper, garlic powder, onion powder, paprika, and cayenne pepper. This will be your seasoned coating mixture.
Place the cornstarch on a separate plate for dredging.
Heat the vegetable oil in a large skillet or deep saucepan over medium heat until it reaches 350°F (175°C).
Working with a few pieces of tempeh at a time, dip each piece into the cornstarch, ensuring it's evenly coated. Shake off any excess.
Next, dip the cornstarch-coated tempeh into the almond milk mixture, allowing excess to drip off.
Then, coat the tempeh with the seasoned flour mixture, pressing lightly to ensure it adheres.
Carefully place the coated tempeh into the hot oil. Fry in batches, avoiding overcrowding the pan, and cook for about 3-4 minutes on each side until golden brown and crispy.
Once cooked, remove the tempeh from the oil using a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
Repeat the frying process with the remaining tempeh slices.
Serve warm as a protein-packed main dish or as a delicious topping for salads.
Nutrition Facts
Calories |
5004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 480.8 g | 616% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 284.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 0.7 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 776 mg | 60% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
