This creation is all John Diemer everybody! I put him to the task of hosting his own RECIPE?! episode for Valentine's Day, since he should obviously be making dinner for me right? Watch the recipe develop from scratch with whatever was in our fridge in our latest video here.
We figured we would give you the recipe John did, but know that we haven't perfected it and we feel it does need one other go to ensure it's accurate, BUT you always ask anyway... so here it is!
** makes 8-10 tacos
tempeh "fish" ingredients:
1 pkg tempeh (thawed, if frozen)
1/3 C white wine vinegar
2/3 C water
1 tbsp lemon juice
1 C + 1/2 C all-purpose flour
1/4 C + 1/8 C corn starch
1 tsp baking powder
1 1/4 tsp old bay seasoning
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
3/4 tsp sea salt
3/4 tsp ground white pepper (or ground pepper)
1 1/2 C very cold club soda (or beer of your choice)
3 C vegetable oil (for frying)
jalapeño tartar sauce ingredients:
1 C vegan mayonnaise
8-10 pickled jalapeños finely chopped
1 tbsp brine from jalapeños
kale slaw ingredients:
1 C finely chopped kale
2 tsp lime juice
1/2 C yellow pepper, finely chopped
1/2 C tomato, finely chopped
1 green onion, finely chopped
ground pepper to taste
Slice the tempeh into 1 1/2 inch sticks and 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 tsp old bay seasoning, 1/4 tsp sea salt, and 1/4 tsp 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 tsp sea salt, and 1/4 tsp 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 tsp baking powder, 1 tsp each of paprika and old bay seasoning, garlic powder, onion powder, and 1/4 tsp 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 3-4 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 2-3 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 just 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!