Tempeh plays an essential role in our vegan diet. Not only is it a staple source of protein, but it is also very tasty when cooked in a wide variety of receipes, such as sweet and sour tempeh,tempeh sausage, tempeh mock tuna salad, tempeh strogonoff, , tempeh scallopine, and more. . .
Today I am posting tempeh korokke. Korokke is one of a very favorite meal in Japan, basic ingredients is potato. We usualy mix in: onion , carrot , corn , tuna , salmon ,ground meat , etc.
make 10 -12 korokke
3 large (2pounds) potato
8 ounces tempeh
(seasoning for tempeh)
2cloves garlic, minced
2teaspoons chili powder
1teaspoon cumin powder
1teaspoon salt
2teaspoon rice vinegar
(for korokke )
2/1 - 1cup whole wheat flour
2 cups fresh whole wheat bread crumbs (you can make , great by hand/ put the slices of bread into a food processor or blender)
safflower oil for deep frying
In a mixing bowl ,great the tempeh and add all ingriedients of seasonig, mix well , cover and let stand several hours or overnight in refrigerator.
Wash and peel potatoes and cut into quarters, put in a pot , add water and bring water to boil and reduce heat and cook until potatoes become soft. When potatoes are done, drain and mush.
In a large mixing bowl combine mushed potato and seasoned tempeh, mix well and make 10 -12patties.
Place the flour, soymilk, and bread crumbs individually in three plates /bowls.
Put the patties one at a time in to the bowl with flour, and roll patty until it is covered with flour. All patties will covered with flour.
Then place each one in the soymilk, then place in the bread crumbs and roll to cover thoroughly.
Heat the oil in a wok to 350 F. Try a piece of bread dropped in and immediately it rise to the surface, it's ready to fly patties.
Put the patties into the hot oil and fry both side, turning often, until light brown and crusty.Drain on a paper towels or wire rack.
Korokke must served with a large amount of shredded cabbage and tonkatsu sauce or worcestershire sauce
Today I am posting tempeh korokke. Korokke is one of a very favorite meal in Japan, basic ingredients is potato. We usualy mix in: onion , carrot , corn , tuna , salmon ,ground meat , etc.
make 10 -12 korokke
3 large (2pounds) potato
8 ounces tempeh
(seasoning for tempeh)
2cloves garlic, minced
2teaspoons chili powder
1teaspoon cumin powder
1teaspoon salt
2teaspoon rice vinegar
(for korokke )
2/1 - 1cup whole wheat flour
2/1 cup soymilk
2 cups fresh whole wheat bread crumbs (you can make , great by hand/ put the slices of bread into a food processor or blender)
safflower oil for deep frying
In a mixing bowl ,great the tempeh and add all ingriedients of seasonig, mix well , cover and let stand several hours or overnight in refrigerator.
Wash and peel potatoes and cut into quarters, put in a pot , add water and bring water to boil and reduce heat and cook until potatoes become soft. When potatoes are done, drain and mush.
In a large mixing bowl combine mushed potato and seasoned tempeh, mix well and make 10 -12patties.
Place the flour, soymilk, and bread crumbs individually in three plates /bowls.
Put the patties one at a time in to the bowl with flour, and roll patty until it is covered with flour. All patties will covered with flour.
Then place each one in the soymilk, then place in the bread crumbs and roll to cover thoroughly.
Heat the oil in a wok to 350 F. Try a piece of bread dropped in and immediately it rise to the surface, it's ready to fly patties.
Put the patties into the hot oil and fry both side, turning often, until light brown and crusty.Drain on a paper towels or wire rack.
Korokke must served with a large amount of shredded cabbage and tonkatsu sauce or worcestershire sauce
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