Crispy Coconut Tempeh Bites
A crispy, plant-based alternative to coconut shrimp or chicken nuggets. Perfect for dipping and sharing!
Equipment
- Frying pan or cast-iron skillet
- Paper towel–lined plate
- shallow bowl
Ingredients
- 1 pound 455 g plain soy tempeh
- ½ cup 120 ml coconut milk
- ½ cup 56 g coconut flour
- ½ cup 60 g unsweetened coconut flakes
- ½ cup 120 ml coconut oil
- Salt to taste
- Pepper to taste
Instructions
- Cut the tempeh into 1-inch (2.
- 5-cm) nuggets.
- In a shallow bowl, mix together the coconut milk, coconut flour, and coconut flakes.
- Heat the coconut oil in a frying pan or cast-iron skillet over high heat.
- Coat each tempeh nugget thoroughly in the flour mixture.
- Pan-fry the coated nuggets in the hot oil until golden on all sides.
- Transfer the cooked nuggets to a paper towel–lined plate to absorb excess oil.
- Sprinkle with salt and pepper while still warm.
- Serve with your favorite dipping sauce, like ketchup or a spicy aioli.
Notes & Wine Advice
Wine advice:
Pair with a crisp Rosé or sparkling wine.Nutrition values
Calories: 650 kcal | Carbohydrates: 25 g | Protein: 35 g | Fat: 50 g | Sugar: 3 g