Low Sodium Crispy Fried Tempe

Indulge in the perfect balance of crispy texture and savory goodness with this Low Sodium Crispy Fried Tempe recipe. Crafted with wholesome tempeh and coated in a lightly seasoned blend of spices, this dish offers a healthier twist on traditional fried foods. The vegan buttermilk, made from unsweetened almond milk and apple cider vinegar, creates a tenderizing bath that ensures every bite is flavorful and juicy. A touch of paprika and cayenne pepper adds a subtle kick, while the golden-brown crust delivers irresistible crunch. Ideal for those watching their sodium intake, this recipe highlights protein-rich tempeh as a satisfying main dish or versatile salad topper. Ready in just 35 minutes, it’s a quick, crowd-pleasing option for weeknight dinners or casual gatherings.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Tempeh
• 250 ml Unsweetened almond milk
• 2 tablespoons Apple cider vinegar
• 100 grams All-purpose flour
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 0.25 teaspoon Cayenne pepper
• 50 grams Cornstarch
• 500 ml Vegetable oil

Directions

Step 1

Cut the tempeh into thin, bite-sized slices, about 1/4-inch thick, and set aside.

Step 2

In a shallow bowl, combine the unsweetened almond milk and apple cider vinegar to create a vegan buttermilk substitute. Let it sit for about 5 minutes to thicken slightly.

Step 3

In another bowl, whisk together the flour, ground black pepper, garlic powder, onion powder, paprika, and cayenne pepper. This will be your seasoned coating mixture.

Step 4

Place the cornstarch on a separate plate for dredging.

Step 5

Heat the vegetable oil in a large skillet or deep saucepan over medium heat until it reaches 350°F (175°C).

Step 6

Working with a few pieces of tempeh at a time, dip each piece into the cornstarch, ensuring it's evenly coated. Shake off any excess.

Step 7

Next, dip the cornstarch-coated tempeh into the almond milk mixture, allowing excess to drip off.

Step 8

Then, coat the tempeh with the seasoned flour mixture, pressing lightly to ensure it adheres.

Step 9

Carefully place the coated tempeh into the hot oil. Fry in batches, avoiding overcrowding the pan, and cook for about 3-4 minutes on each side until golden brown and crispy.

Step 10

Once cooked, remove the tempeh from the oil using a slotted spoon and drain on a paper towel-lined plate to remove excess oil.

Step 11

Repeat the frying process with the remaining tempeh slices.

Step 12

Serve warm as a protein-packed main dish or as a delicious topping for salads.

Nutrition Facts

Serving size	(1220.4g)

Amount per serving	% Daily Value*
Calories	5003.7

Total Fat 480.8g	0%
Saturated Fat 73.9g	0%
Polyunsaturated Fat 284.7g
Cholesterol 0mg	0%
Sodium 210.3mg	0%
Total Carbohydrate 152.8g	0%
Dietary Fiber 5.3g	0%
Total Sugars 0.7g
Protein 73.0g	0%

Vitamin D 92.8IU	0%
Calcium 775.9mg	0%
Iron 13.2mg	0%
Potassium 1549.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.7%

Protein: 5.6%

Carbs: 11.7%