tempeh fish tacos | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2016/02/10/tempeh-fish-tacos/

Here’s a recipe for a classic taco that everyone’s basically always craving… fish tacos! But instead of fish, these use tempeh as a protein. When you cut it properly, it does a surprisingly good job at maintaining the right shape to mimic the fish you’d eat in fish tacos!

This was part of the famous hot for food RECIPE?! series! And in this case John took over for a little surprise. That means the first time around making these bad boys wasn’t necessarily perfect. But people always ask for the recipes made in the hot for food kitchen, so that’s what you’re getting!

Looking for something similar and completely perfected? Check out the filet-o-tempeh sandwich in the debut hot for food cookbook!

tempeh fish tacos

Ingredients

tempeh “fish”

1 package tempeh (thawed, if frozen)1/3 C white wine vinegar2/3 C water1 tbsp lemon juice1 C + 1/2 C all-purpose flour1/4 C + 1/8 C corn starch1 tsp baking powder1 1/4 tsp Old Bay seasoning1 tsp paprika1/4 tsp garlic powder1/4 tsp onion powder3/4 tsp sea salt3/4 tsp ground white pepper (or ground black pepper)1 1/2 C very cold club soda (or beer of your choice)3 C vegetable oil, for frying

jalapeño tartar sauce

1 C vegan mayonnaise8-10 pickled jalapeños, finely chopped1 tbsp brine from jalapeños

kale slaw

1 C finely chopped kale2 tsp lime juice1/2 C finely chopped yellow pepper1/2 C finely chopped tomato1 finely chopped green onionground black pepper, to taste

Instructions

Slice the tempeh into 1 1/2 inch sticks, then cut those pieces in half so you have more of a nugget.In a dish, combine white wine vinegar, water, lemon juice, 1/4 teaspoon of old bay seasoning, 1/4 teaspoon of sea salt, and 1/4 teaspoon of white pepper together. Submerge the tempeh in this mixture and let it sit in the fridge for at least 15 minutes.Meanwhile, prepare the kale slaw and jalapeño tartar sauce before you get deep frying so you can eat the tempeh “fish” while it’s hot.Massage lime juice into finely chopped kale and combine with remaining ingredients in a bowl. For the tartar sauce, stir together vegan mayonnaise, pickled jalapeños, and brine and refrigerate the sauce until ready to serve.In a deep pot, heat your oil to 375°F and prepare your flour dredge and the batter.In one bowl, combine 1/2 cup all-purpose flour, 1/8 cup corn starch, 1/4 teaspoon of sea salt, and 1/4 teaspoon white pepper together. This is the first dredge for the tempeh sticks.In another bowl, combine 1 cup all-purpose flour, 1/4 cup corn starch, 1 teaspoon of baking powder, 1 teaspoon each of paprika and old bay seasoning, garlic powder, onion powder, and 1/4 teaspoon each of sea salt and white pepper. You will add the club soda or beer to this mixture right before frying, so make sure your oil is at the right temperature before you mix this together.Take a couple pieces of tempeh from the vinegar marinade and dredge through the flour/corn starch mixture until well coated. Then dunk into the batter and get it well coated.Gently place these pieces into the hot frying oil and let fry for 3 to 4 minutes until the batter is a deep golden brown colour. Use a slotted spoon to remove the tempeh pieces onto paper towel and continue frying 2 to 3 pieces at a time until they’re all battered and cooked. Don’t over crowd the fryer as the pieces will stick together. To prevent sticking, watch them as they first go into the fryer and keep them apart with the slotted spoon or a fork while frying.Assemble tacos on tortillas of your choice and serve immediately. The tempeh fish sticks are even good on their own with the tartar sauce and slaw, too!

The post tempeh fish tacos appeared first on hot for food by Lauren Toyota.

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