Crispy Chili Garlic Tempeh Nuggets (Printable Version)
Crunchy tempeh bites coated in panko and fried golden, bursting with chili garlic flavor. Vegan and irresistible.
# Ingredient List:
→ Tempeh
01 - 14 oz tempeh, cut into ¾-inch cubes
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp rice vinegar
04 - 1 tbsp maple syrup or agave nectar
05 - 2 cloves garlic, minced
06 - 1 tsp crushed red chili flakes, adjusted to taste
07 - 1 tsp smoked paprika
→ Coating
08 - ½ cup cornstarch
09 - ½ cup panko breadcrumbs
10 - ½ tsp kosher salt
11 - ½ tsp freshly ground black pepper
→ Frying
12 - 2 cups vegetable oil, for deep frying
→ Garnish
13 - 1 green onion, finely sliced
14 - 1 red chili, thinly sliced
15 - Fresh cilantro leaves
# How to Make It:
01 - In a medium mixing bowl, whisk together the soy sauce, rice vinegar, maple syrup, minced garlic, chili flakes, and smoked paprika until well combined.
02 - Add the tempeh cubes to the marinade and toss to coat evenly. Let sit for at least 10 minutes to absorb the flavors.
03 - In a shallow dish, combine the cornstarch, panko breadcrumbs, kosher salt, and black pepper. Mix thoroughly to distribute the seasoning evenly.
04 - Remove the tempeh cubes from the marinade, shaking off any excess liquid. Dredge each cube in the breadcrumb mixture, pressing gently to ensure an even, adherent coating on all sides.
05 - Pour the vegetable oil into a deep saucepan or heavy-bottomed skillet and heat to 340°F (170°C). Use a thermometer to maintain a consistent frying temperature.
06 - Carefully lower the coated tempeh nuggets into the hot oil in small batches. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy on all sides. Avoid overcrowding the pan to maintain oil temperature.
07 - Using a slotted spoon or tongs, transfer the fried nuggets to a plate lined with paper towels. Allow excess oil to drain completely.
08 - Arrange the hot crispy nuggets on a serving plate. Garnish with sliced green onion, thin red chili slices, and fresh cilantro leaves. Serve alongside sweet chili sauce or vegan mayonnaise for dipping.
# Expert Advice:
01 -
- The contrast between that shatteringly crisp exterior and the savory, chewy center is genuinely addictive.
- Everything marinates and fries in under 35 minutes, which is faster than delivery.
02 -
- Overcrowding the pan drops the oil temperature and turns your nuggets soggy instead of crisp, so fry in small, patient batches.
- Pressing the panko mixture firmly onto each cube rather than just tossing it makes the difference between coating that stays and coating that falls off.
03 -
- Let the marinated tempeh sit uncovered on a rack for 5 minutes before breading so the surface dries slightly and the coating grips better.
- Season the panko mixture with a pinch of garlic powder and onion powder for a coating that tastes as good as it sounds.