Tempeh Fries with vegan curry Mayo

Decadent tempeh that's tender on the inside and crunchy on the outside.

2 packages (8 oz each) Noble Bean tempeh
4 Tbs vegan mayonnaise
2 Tbs curry powder
1/2 cup cornmeal
1 Tbs salt
4 Tbs. vegetable oil
 1 tsp spoon fresh lemon juice

To make dipping sauce, whisk together mayonnaise and curry powder and  1 tsp of fresh lemon juice. Set aside.

Slice tempeh lengthwise into 1/4-inch fries. In a large skillet, bring 1 inch of water to a boil. Working in batches, simmer tempeh, covered, for 10 minutes; drain. Combine cornmeal and salt. While tempeh is still moist, roll it in cornmeal mixture.

In a large skillet, heat oil over medium-high heat. Working in batches, sauté tempeh for 2 minutes on each side or until golden brown. Drain on paper towels. Serve warm, with dipping sauce on the side.

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