Tempe Mendoan (Dairy & Egg-Free)

Ingredients

• 1 block Tempeh
• 1 cup Rice Flour
• 0.5 cup Tapioca Starch
• 1 tsp Ground Coriander
• 0.5 tsp Ground Turmeric
• 2 cloves Garlic
• 3 small Shallots
• 2 tbsp Chopped Green Onions
• 1 cup Water
• 1 tsp Salt
• 2 cups Vegetable Oil

Instructions

1. 1Slice the 1 block of tempeh thinly, about 1/8-inch thick.
2. 2In a medium bowl, whisk together the 1 cup of rice flour, 0.5 cup of tapioca starch, 1 tsp of ground coriander, 0.5 tsp of ground turmeric, 1 tsp of salt, and 1 cup of water until you have a smooth batter.
3. 3Finely mince the 2 cloves of garlic and thinly slice the 3 small shallots. Add the minced garlic, sliced shallots, and 2 tbsp of chopped green onions to the batter and stir to combine.
4. 4Pour the 2 cups of vegetable oil into a large skillet (at least 10 inches wide). Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5Dip each thin slice of tempeh into the batter, making sure it is completely coated on both sides.
6. 6Carefully place the battered tempeh slices into the hot oil, being careful not to overcrowd the skillet. Fry for 2 to 3 minutes per side, until the batter is golden brown and slightly crispy.
7. 7Remove the fried tempeh from the skillet using a slotted spoon or tongs and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining tempeh slices.
8. 8Serve the Tempe Mendoan immediately while they are warm and crispy.

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