Crispy Tempeh Sticks with Cilantro Dip

Cooking tempeh this way takes just a few minutes and yields a crispy and salty finger food—the same attributes that make chips so enticing! If you’re putting this in a lunchbox, pack tempeh and herb dip separately. You can also turn it into a dinner, served alongside a wild rice blend and green salad.

Serves 4          Prep time: 15 minutes                       Cook time: 6 to 8 minutes

Ingredients

1 large bunch cilantro
2 tablespoons tahini
2 teaspoons miso
1 tablespoon lemon juice
1 tablespoon maple syrup
1 teaspoon apple cider vinegar
3/4 teaspoon salt, divided
2 tablespoons coconut oil
1 (8-ounce) package of tempeh, cut crosswise into 1/4-inch strips

Procedure

1. Keeping the cilantro bunch together, trim and discard tips of stems. Break bunch in half with your hands, rinse well, and place in bowl of food processor. 

2. Add tahini, miso, lemon, maple syrup, vinegar, and 1/4 teaspoon salt to food processor and process until smooth, stopping to scrape down the bowl a couple of times. Taste and adjust seasoning if desired.

3. Heat coconut oil in a large skillet over medium heat. Add tempeh strips, sprinkle with 1/4 teaspoon salt and cook for about 3 to 4 minutes, until they are golden brown on the underside. Flip them (two forks work well for this), season with remaining salt, and cook on other side for about another 3 to 4 minutes. Add a bit more oil to the pan, if needed.  

4. If serving immediately, place tempeh on a serving dish and spoon sauce over it. Otherwise, serve separately as sticks and dip.

Baby food: This cilantro dip is a great way to introduce bold new flavors to your baby. The tempeh is great for kids over 2 years, or younger babies with adequate chewing skills; for younger ones, try serving it with plain, uncooked tofu.