Tempeh fish style goujons with chips

(Serves: 4)
  • 2×250 packets of tempeh
  • 185g gram flour
  • 1tbsp baking powder
  • 1tbsp garlic powder
  • 1tbsp chilli powder
  • 60ml cider vinegar
  • 340ml soda water
  • 125g cornflour
  • 1tbsp nori seaweed sheets (shredded)
  • Sunflower oil for frying
Suitable for:
  • Vegan
  • Nut free
  • Dairy free
  • Gluten free
Allergens:
  • Soya
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
Nutritional
Information		 Per
100g		 Per dish
(326g)
Energy 948 kj
226 kcal		 3090 kj
737 kcal
Fat 10g 32.6g
of which Saturate 0.7g 2.3g
Carbohydrate 22.7g 74.0g
of which Sugars 1.1g 3.6g
Fibre 3.8g 12.4g
Protein 11.3g 36.8g
Salt 0.75g 2.4g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • Split the tempeh in half so that you have two thin rectangles. To do this lay the tempeh on a cutting board, hold the top steady with the palm of your hand and with a knife, slice through it like you are splitting open a bagel.
  • If you like your tempeh less chewy, steam it for a few minutes to soften it. Cut each piece of tempeh into 4 pieces so you have 16 pieces in total.
  • Place the gram flour, baking powder, garlic powder and chilli powder in a bowl. Mix well. Add in the vinegar and slowly mix in the soda water until the batter is the desired consistency (like pancake batter). Then stir in shredded nori sheets.
  • Heat 2 inches of oil in a large skillet. Dredge the tempeh pieces in the cornflour, shake off the excess, and then coat with the batter. If you want an extra crunchy, thicker battered covering, re-dredge the tempeh a second time.
  • Fry the tempeh in the skillet in batches, turning once, until golden brown.
  • Place the pieces on paper towels to drain and sprinkle with salt.
  • Serve while hot with chips and tartar sauce on the side. Add lemon wedges for garnish if desired.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using Salmon.

  • CO2 use
    Saving 250 g
  • Land use
    Saving 15 m2
  • Water use
    Saving 1475 L