Cornmeal-Crusted Tempeh

Ingredients:

– 2 8-ounce packages tempeh, each cut into thirds

– 1/2 cup shoyu or tamari soy sauce

– 1/2 cup of water

– 3 tablespoons maple syrup

– 1 tablespoon minced garlic

– 3 tablespoons of fresh ginger

– 1/2 cup medium to fine ground cornmeal

– 1 teaspoon crushed red pepper flakes

– 1 teaspoon dried thyme

– 1 teaspoon dried oregano

– 1 teaspoon ground cumin

– pinch of salt

– 1/2 cup extra-virgin olive oil

Instructions:

1. Preheat oven to 350 degrees F.

2. Place the tempeh in a baking dish. In a small bowl, whisk together the shoyu or tamari soy sauce, 1/2 cup of water, the maple syrup, garlic, and ginger and pour over the tempeh. Cover and bake for 1 hour. Remove from the oven and set aside to cool. Drain and cut the tempeh into halves or triangles.

3. In a large shallow bowl, mix together the cornmeal, red pepper flakes, thyme, oregano, cumin, and sea salt. Dip the tempeh pieces into the cornmeal mixture to coat.

4. In a large skillet, heat the olive oil over medium-high heat until very hot. Cook the coated tempeh until golden brown, about a minute per side.

5. Remove from the heat and serve at once.