Tempeh “fish” sticks? You might be thinking, “Can that really taste good?” Trust me, my friend, it can! These golden-brown delights are crispy on the outside, tender on the inside, and bursting with savory flavor that will have you hooked from the first bite.
Whether you’re vegan, vegetarian, or simply looking to explore exciting new ways to enjoy plant-based protein, this recipe is for you. It’s surprisingly easy to make, and the end result is a satisfyingly crunchy treat that’s perfect for dipping, sandwiches, or simply enjoying on their own.
Let’s dive into the kitchen and turn simple tempeh into a culinary masterpiece!
Gathering Your Ingredients
Here’s what you’ll need to get started:
For the Tempeh “Fish” Sticks:
- 8 ounces tempeh, cut into sticks about 4 inches long and 1/2 inch thick
- 1/2 cup plant-based milk (unsweetened almond or soy milk work well)
- 1 tablespoon apple cider vinegar
- 1 cup bread crumbs (panko bread crumbs give a crispier texture)
- 1/4 cup nutritional yeast (adds a cheesy flavor)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
For Serving:
- Vegan tartar sauce (store-bought or homemade)
- Lemon wedges
- Your favorite dipping sauces
Tools of the Trade
- One medium-sized bowl
- One shallow dish
- Baking sheet
- Parchment paper
Step-by-Step Guide to Tempeh Perfection
1. Prepare the Tempeh
- Start by preheating your oven to 400°F (200°C).
- In the medium-sized bowl, combine the plant-based milk and apple cider vinegar. Let it sit for 5-10 minutes. This creates a vegan “buttermilk” that helps to tenderize the tempeh.
2. Coat the Tempeh
- Add the tempeh sticks to the “buttermilk” mixture and make sure each piece is coated. Allow the tempeh to soak for at least 15 minutes.
- In the shallow dish, combine the breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. The Breading Process
- Take each tempeh stick out of the “buttermilk” mixture, letting any excess drip off, and dredge it through the breadcrumb mixture. Press the breadcrumbs firmly onto the tempeh to ensure a good coating.
- Place the breaded tempeh sticks on a baking sheet lined with parchment paper.
4. Bake to Golden Perfection
- Bake for 20-25 minutes, flipping the sticks halfway through, until they are golden brown and crispy.
5. Serving Up Your Masterpiece
- Once your tempeh “fish” sticks are beautifully golden and crispy, remove them from the oven and let them cool slightly.
- Serve them hot with vegan tartar sauce, lemon wedges, and your favorite dipping sauces.
Tips and Tricks for Tempeh Triumph
- Double the Crunch: For extra crispy “fish” sticks, try dipping the tempeh in the “buttermilk” mixture, then the breadcrumb mixture, and then back into the “buttermilk” and breadcrumb mixture again. This double coating creates an extra thick and crispy crust.
- Spice It Up!: Feel free to experiment with different spices and herbs. Add a pinch of cayenne pepper for a touch of heat, or try adding some dried dill or parsley for a more herbaceous flavor.
The Beauty of Homemade “Fish” Sticks
These tempeh “fish” sticks are a testament to the versatility of plant-based cooking. They’re:
- Deliciously Crispy: The combination of the breadcrumb coating and baking creates a satisfyingly crunchy exterior.
- Full of Flavor: The marinade and spices infuse the tempeh with incredible savory flavor that will have you coming back for more.
- Easy to Make: This recipe is surprisingly simple, and even beginner cooks can achieve fantastic results.
- Customizable: Feel free to adjust the spices and seasonings to suit your taste preferences.
Tempeh Fish Sticks Ingredients
Tempeh Fish Sticks Baking
So why not give this recipe a try? I’m confident that you’ll be amazed at how delicious and satisfying plant-based cooking can be. Be sure to share your creations with me in the comments below. Happy cooking!
