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Thai Tempeh Cakes with Sweet Chili Dipping Sauce

Thai Tempeh Cakes with Sweet Chili Dipping Sauce

Thai Tempeh Cakes with Sweet Chili Dipping Sauce Photo
Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT30M
    10 Minutes
  • Yield:
    8-10 Cakes
This plant-based recipe is all about taste – bright, savory flavors finish with sweetness and spice from the dipping sauce. Combine that with the golden-brown crispy crust and you’ve got yourself a winner!
Ingredients
  • 1 stalk lemongrass, outer leaves removed, diced
  • 2 garlic cloves, diced
  • 2 green onions, finely sliced
  • 2 shallots, diced
  • 2 fresh red chilies, seeded and diced
  • 1-inch piece of ginger, peeled and diced
  • 4 tablespoons chopped fresh cilantro
  • 2 ¼ cups sliced tempeh
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 3 tablespoons flour
  • 1 egg
  • Vegetable oil for frying
  • Salt and freshly ground black pepper to taste
  • Sauce:
  • 3 tablespoons mirin
  • 3 tablespoons rice vinegar
  • 2 green onions, finely sliced
  • 1 tablespoon sugar
  • 2 fresh red chilies, seeded and diced
  • 2 tablespoons chopped fresh cilantro
  • Salt to taste
  • 1 stalk lemongrass, outer leaves removed, diced
  • 2 garlic cloves, diced
  • 2 green onions, finely sliced
  • 2 shallots, diced
  • 2 fresh red chilies, seeded and diced
  • 1-inch piece of ginger, peeled and diced
  • 51.12g chopped fresh cilantro
  • 532.32ml sliced tempeh
  • 12.78g lime juice
  • 12.78g sugar
  • 38.34g flour
  • 1 egg
  • Vegetable oil for frying
  • Salt and freshly ground black pepper to taste
  • Sauce:
  • 38.34g mirin
  • 38.34g rice vinegar
  • 2 green onions, finely sliced
  • 12.78g sugar
  • 2 fresh red chilies, seeded and diced
  • 25.56g chopped fresh cilantro
  • Salt to taste

This plant-based recipe is all about taste – bright, savory flavors finish with sweetness and spice from the dipping sauce. Combine that with the golden-brown crispy crust and you’ve got yourself a winner!

Preparation
STEP 1

Combine lemongrass, garlic, green onions, shallots, chilies, ginger and cilantro in food processor to make coarse paste.

STEP 2

Add tempeh, lime juice and sugar. Process until well-mixed. Add in flour and egg, and salt and pepper to taste. Continue to process to make a sticky, coarse paste.

STEP 3

Form round cakes, approximately 2 inches across and 1/2 inch thick. You should be able to make about 8-10 cakes.

STEP 4

Heat oil in a large pan. Fry on both sides until golden brown. Remove from pan and set aside on paper towels. Serve hot, warm or at room temperature.

STEP 5

To make sauce, combine all ingredients into a bowl or jar, mix well and cover. Serve as a dipping sauce for cakes.

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