Thai tempeh cakes with dipping sauce

Name: Thai tempeh cakes with dipping sauce
Yield: Makes 8
Cuisine: Thai
Ingredients: 2.5 cm/1 in piece fresh root ginger, chopped; 2 chillies, seeded and chopped; 250 g/9 oz tempeh, thawed if frozen, sliced; 60 ml/4 tbsp chopped fresh coriander (cilantro), plus extra to garnish; 5 ml/1 tsp sugar; 15 ml/1 tbsp lime juice; 1 large (US extra large) egg, lightly beaten; 45 ml/3 tbsp plain (all-purpose) flour; salt and ground black pepper; vegetable oil, for frying; 45 ml/3 tbsp mirin (see Cook’s Tip); salt and ground black pepper; 2 spring onions (scallions), thinly sliced; 45 ml/3 tbsp white wine vinegar; 2 chillies, finely chopped; 15 ml/1 tbsp sugar; 1 lemon grass stalk, outer leaves removed and inside chopped; 1 lemon grass stalk, outer leaves removed and inside chopped; 2 garlic cloves, chopped; 2 spring onions (scallions), chopped; 2 shallots, chopped; large pinch of salt; coriander (cilantro), plus extra to garnish

Preparation info

Makes
8

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Here, nutty-tasting tempeh is combined with a fragrant blend of lemon grass, fresh coriander and ginger and formed into small patties before being fried.

Ingredients

1 lemon grass stalk, outer leaves removed and inside chopped
2 garlic cloves, chopped
2 spring onions (scallions

Asia
Thailand
Starter
Vegetarian
South East Asia

Method

To make the dipping sauce, mix together the mirin, vinegar, spring onions, sugar, chillies, coriander and salt in a small bowl and set aside.
Place the lemon grass, garlic, spring onions, shallots, chillies, ginger and coriander in a food processor or blender and process to a coarse paste. Add the tempeh, lime juice and sugar, then process to combine. Add the seas