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Thank goodness Dan got off the hook so he could get back to the kitchen. Want to try his recipe for panko-crusted tempeh? Only takes about 30 minutes to make. Fabulous.
Ingredients (for two servings):
tempeh (4 oz)
soba noodles (4 oz)
panko breadcrumbs (1/3 cup)
yeast flakes (2 tbsp)
cornstarch (1/4 cup)
1 chile pepper
1 avocado
1 zucchini or yellow squash
1 lemon
tahini (2 tbsp)
tamari (1 tbsp)
sesame oil (2 tsp)
olive oil (1 tbsp)
vegagtable oil (3 tbsp)
Instructions:
1) PREP: Bring a saucepan of salted water to a boil. Halve the lemon. In a bowl, mix half the lemon juice, tamari, agave, tahini, and sesame oil, then add olive oil and 1 tbsp warm water to make a sauce. Whisk until smooth. Add salt to taste.
2) MORE PREP: Peel the zucchini (or squash) into ribbons. Split the avocado and thinly slice the flesh. Thinly slice the pepper. Cut the tempeh into thin triangles. In a bowl or on your cutting board, toss the ribbons with the remaining lemon juice and a dash of salt.
3) COOK: Add the noddles to the boiling water. Cook al dente (4-6 minutes). Drain and run under cool water. Stir in the tahini sauce.
4) COAT: In a bowl, add the cornstarch and 1/4 cup of cold water. Whisk until smooth. Combine the breadcrumbs, 1 tbsp of yeast, and a pinch of salt on a large platter. Dip the tempeh triangles into the cornstarch, then press them into the breadcrumbs to coat both sides.
5) CRISP: Put a nonstick skillet on medium-high heat with 3 tbsp vegetable oil. Add the coated tempeh and cook until golden and crispy, 2-3 minutes on each side. Add salt to taste.
6) SERVE: Put the noodles in bowls. Add the zucchini, avacado, and chile (to taste—it’s spicy) and the tempeh. Drizzle with the tamari sauce. Sprinkle with yeast. Enjoy.