๐๐ผ๐ ๐๐ผ ๐ณ๐ฟ๐ ๐๐ผ๐๐ฟ ๐๐๐ฐ๐ธ๐๐ต๐ฒ๐ฎ๐ ๐ง๐ฒ๐บ๐ฝ๐ฒ๐ต ๐ณ๐ผ๐ฟ ๐ ๐๐ซ๐๐ ๐จ๐ ๐๐ฅ๐๐ฆ๐ฃ๐๐ก๐๐ฆ๐ฆ
Many of you have placed an order for the Buckwheat Tempeh. Hereโs a short guide on how to fry it so that it will become ๐๐๐๐๐๐๐ ๐๐๐๐๐๐ ๐ ๐คค๐ฅ
1๏ธโฃ ๐๐ผ ๐ก๐ข๐ง ๐บ๐ฎ๐ฟ๐ถ๐ป๐ฎ๐๐ฒ ๐๐ต๐ฒ ๐๐ฒ๐บ๐ฝ๐ฒ๐ต
We have specifically designed this tempeh such that it will become crispy on its own. You do NOT need to add batter to this tempeh, sauce or leave it in marinate. Simple cut open the packaging, take out the tempeh and slice it. Marinating the tempeh will cause it to lose the crispy texture when you fry it. My serving suggestion is to fry it ๐ค๐ฃ ๐๐ฉ๐จ ๐ค๐ฌ๐ฃ, ๐๐จ ๐๐ฉ ๐๐จ.
2๏ธโฃ ๐ฌ๐ผ๐ ๐ฐ๐ฎ๐ป ๐๐ฎ๐น๐ ๐๐ต๐ฒ ๐๐ฒ๐บ๐ฝ๐ฒ๐ต ๐ฏ๐ฒ๐ณ๐ผ๐ฟ๐ฒ ๐ณ๐ฟ๐๐ถ๐ป๐ด
You may salt the tempeh before frying. << swipe to see salting in action>> Here, I was feeling fancy so I used pink Himalayan salt but regular salt will be ok. ๐
3๏ธโฃ ๐ช๐ฎ๐ถ๐ ๐๐ป๐๐ถ๐น ๐ผ๐ถ๐น ๐ถ๐ ๐ต๐ผ๐ ๐ฏ๐ฒ๐ณ๐ผ๐ฟ๐ฒ ๐ณ๐ฟ๐๐ถ๐ป๐ด
Be patient and wait until the hot is hot before frying. When the oil is hot enough, the tempeh will sizzle the moment you add it in to fry. ๐ณ๐ฅ Sizzling is a good sign that oil is at right temperature
4๏ธโฃ ๐๐ฟ๐ ๐๐ป๐๐ถ๐น ๐๐ต๐ฒ ๐๐ฒ๐บ๐ฝ๐ฒ๐ต ๐ถ๐ ๐๐ข๐๐๐๐ก ๐๐ฅ๐ข๐ช๐ก
After adding tempeh into the pan, all you got to do is wait and let it fry until golden brown. Turn it over once the side is fried. This step takes a few minutes so please be patient. If the tempeh is all white looking still, it means it is not properly fried till ๐ ๐๐ซ๐๐ ๐จ๐ ๐๐ฅ๐๐ฆ๐ฃ๐๐ก๐๐ฆ๐ฆ yet.
5๏ธโฃ ๐๐ฑ๐ฑ ๐๐ฎ๐๐ฐ๐ฒ ๐๐๐ง๐๐ฅ ๐ณ๐ฟ๐๐ถ๐ป๐ด
Now that the tempeh is fried, you can add sauce AFTER frying. ๐ Adding sauce after will this will Ensure that the tempeh is crispy and not soggy.
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