Vegan Crispy Lemongrass Tempeh with Rice

Print Recipe

ingredients
Tempeh 200 g 7.05 oz
Basmati Rice (to serve)
For the Flour Mix
1/2 cup  1/2 cup  Corn Flour 75 g 2.65 oz
Salt & Pepper
For the Batter:
3 tbsp  3 tbsp  Gluten-Free Flour 15 g 0.53 oz
1/3 cup  1/3 cup  Water 83 g
1 tsp  1 tsp  Powdered Low FODMAP Stock 1.25 g 0.04 oz
1 tbsp  1 tbsp  Minced Lemongrass
For the Coating:
1 1/4 cup  1 1/4 cup  Panko Breadcumbs 75 g 2.65 oz
For the Lemongrass Oil
1 tsp  1 tsp  Minced Ginger 5 g 0.18 oz
1 tsp  1 tsp  Garlic Replacer 0.3 g 0.1 oz
1/2 tbsp  1/2 tbsp  Minced Lemongrass
2 stalks  2 stalks  Spring Onion (green tips only)
4 tbsp  4 tbsp  Rice Bran Oil 72 g 2.54 oz

Method

1. Make the batter by mixing gluten-free flour, water, stock and lemongrass together, set aside.

2. Prep the lemongrass oil mixture by mixing ginger, garlic replacer, spring onion and rice bran oil together and set aside.

3. Coat the tempeh into the flour mix on all sides, then dip into the batter also making sure to coat each side well.

4. Dip the tempeh into the panko breadcrumbs.

5. In a frying pan, heat the lemongrass oil mixture. Once hot, add the tempeh and fry until golden on all sides. Set aside and continue to fry the rest of the pieces.

6. Serve with rice, extra spring onions (green tips only) and optional low FODMAP sweet chilli sauce for dipping.

---

Hints

Nutrition Information (per serve)
Energy	3210 Kj / 767 cal
Protein	20.00g
Carbohydrates	64.00g
Sugar	1.00g
Total Fat	24.10g
Saturated Fat	4.90g
Fibre	6.00g