Panko and coconut breaded tempeh skewers served with a cooling, sweet chili dipping sauce.
One Year Ago Today Fennel Apple Salad
Coconut Tempeh Skewers
1/2 cup coconut milk
3 tbl water
1 tbl ground flax seeds
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1 cup panko breadcrumbs
1 cup shredded coconut
1/2 cup peanut or canola oil
12 oz tempeh, cut into 1/2" strips
1/2 cup sweet chili sauce
Combine the milk, water and flax and in a blender and blend for 3 minutes until frothy. Pour into a shallow bowl.
Combine the flour, salt and pepper in another shallow bowl.
In a third bowl combine the breadcrumbs and coconut.
Heat the oil up in a saute pan while you prepare the tempeh.
Coat the tempeh in the flour mixture first, then dunk in the coconut milk and lastly in the breadcrumbs.
Pan fry until golden brown and crispy. Drain on a paper towel and sprinkle lightly with salt while hot.
Serve with sweet chili sauce.