I make my own tempeh so that I can save money, and also be sure that it is organic and made from non-GMO soybeans. Whether you use homemade or store-bought tempeh, you will enjoy this down-home, back country recipe!
- 12-16 oz plain tempeh
- 1/4 c all purpose flour
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 egg
- 1 Tbsp water
- 1/3 c panko breadcrumbs
- 1/2 tsp savory
- 1/2 tsp sage
- 1 c high-heat vegetable oil (or at least one inch)
- Cut tempeh into 4 fillet-sized pieces and set aside.
- In a shallow bowl, blend the flour, salt and pepper.
- In a second shallow bowl, beat the egg with the water until creamy.
- In a third shallow bowl, blend the panko with the savory and sage.
- Dredge each steak in the flour, then coat with the egg wash. Lastly, coat with panko mixture.
- In a heavy skillet, heat the oil on medium. (Oil is ready for frying when a drop of water sizzles in it.)
- Working in 1-4 batches depending on the size of the skillet, fry each steak a couple of minutes on each side, or until well-browned. Remove to a paper towel to drain briefly.
- Serve hot with mashed potatoes and vegetables.