Tempeh Cakes with Dipping Sauce

Name: Tempeh Cakes with Dipping Sauce
Yield: Makes 18 little cakes, enough for a light entree for 4
Ingredients: Sea salt and white pepper; 3 tablespoons freshly squeezed organic lemon juice (from about ½ lemon); 1 8-ounce package organic tempeh, cut into 10 cubes; Grated zest of 1 organic lime; 2 tablespoons freshly squeezed lime juice; 1 medium organic jalapeño pepper, sliced; 4 organic scallions, coarsely chopped; 1 tablespoon organic canola oil, plus additional ¼-½ cup for pan-frying the cakes; 4 cloves organic garlic, sliced; ⅓ cup organic low-sodium tamari; 1 tablespoon organic granulated sugar; 1 cup plus 1 tablespoon organic all-purpose flour, divided; ⅓ cup plus 1 tablespoon organic rice vinegar; Grated zest of 1 organic lemon; ¼ teaspoon crushed red pepper flakes; ¼ cup coarsely chopped organic cilantro

Preparation info

Makes
18
little cakes, enough for a light entree for 4

Difficulty
Medium

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Serve these little protein-rich cakes with Braised Kale, Carrots, and Shiitake Mushrooms for a lovely dinner. The leftover dipping sauce from this dish goes wonderfully with a vegetable stir-fry or as a salad dressing.

Ingredients

Cakes

1 8-ounce package organic tempeh, cut into 10 cubes
4 cloves organic garlic, sliced

Main course
Vegan

Method

To prepare the cakes, bring a small pot of water to a boil over high heat. Add the tempeh cubes and boil for 5 minutes, then drain. When the tempeh is cool enough to handle, chop the cubes into small pieces. Place the chopped tempeh in a bowl. Add the garlic, scallions, jalapeño, lemon and lime zest, cilantro, lime juice, sugar, 1 tablespoon of canola oil, and <