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Tempeh chips with dipping sauce

Yield: 4 Servings

Ingredients:

• 1 Block (8 oz) tempeh -- (soy bean cake)*
• 1/2 c Hot water
• 1/4 c Tamari or soy sauce
• 2 tb Lemon or lime juice
• 1/2 ts Sea salt
• 1/2 ts Finely chopped garlic
• 1/2 ts Ground coriander
• 1 c Canola oil

Instructions:

Ground red chili pepper -- (to taste) Cut tempeh into 2 x 1/2 x 1/8-inch slices. In a bowl combine hot water 1 tablespoon each of the tamari and the lemon juice the salt garlic and coriander; stir until salt is dissolved. Add tempeh; marinate for 15 minutes. In a skillet heat oil. Fry tempeh until crisp; drain. To make dipping sauce combine the remaining 3 tablespoons tamari the remaining 1 tablespoon lemon juice and the chili pepper. Makes 4 servings. *Available at health food stores. Guest Demonstrator: Paul Onishi CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company Inc. [Meal-Master compatible format by Karen Mintzias]

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