𝗛𝗼𝘄 𝘁𝗼 𝗳𝗿𝘆 𝘆𝗼𝘂𝗿 𝗕𝘂𝗰𝗸𝘄𝗵𝗲𝗮𝘁 𝗧𝗲𝗺𝗽𝗲𝗵 𝗳𝗼𝗿 𝗠𝗔𝗫𝗜𝗠𝗨𝗠 𝗖𝗥𝗜𝗦𝗣𝗜𝗡𝗘𝗦𝗦
Many of you have placed an order for the Buckwheat Tempeh. Here’s a short guide on how to fry it so that it will become 𝘔𝘈𝘟𝘐𝘔𝘜𝘔 𝘊𝘙𝘐𝘚𝘗𝘠𝘠 🤤🔥
1️⃣ 𝗗𝗼 𝗡𝗢𝗧 𝗺𝗮𝗿𝗶𝗻𝗮𝘁𝗲 𝘁𝗵𝗲 𝘁𝗲𝗺𝗽𝗲𝗵
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 𝙤𝙣 𝙞𝙩𝙨 𝙤𝙬𝙣, 𝙖𝙨 𝙞𝙩 𝙞𝙨.
2️⃣ 𝗬𝗼𝘂 𝗰𝗮𝗻 𝘀𝗮𝗹𝘁 𝘁𝗵𝗲 𝘁𝗲𝗺𝗽𝗲𝗵 𝗯𝗲𝗳𝗼𝗿𝗲 𝗳𝗿𝘆𝗶𝗻𝗴
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. 👌
3️⃣ 𝗪𝗮𝗶𝘁 𝘂𝗻𝘁𝗶𝗹 𝗼𝗶𝗹 𝗶𝘀 𝗵𝗼𝘁 𝗯𝗲𝗳𝗼𝗿𝗲 𝗳𝗿𝘆𝗶𝗻𝗴
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. 🍳🔥 Sizzling is a good sign that oil is at right temperature
4️⃣ 𝗙𝗿𝘆 𝘂𝗻𝘁𝗶𝗹 𝘁𝗵𝗲 𝘁𝗲𝗺𝗽𝗲𝗵 𝗶𝘀 𝗚𝗢𝗟𝗗𝗘𝗡 𝗕𝗥𝗢𝗪𝗡
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 𝗠𝗔𝗫𝗜𝗠𝗨𝗠 𝗖𝗥𝗜𝗦𝗣𝗜𝗡𝗘𝗦𝗦 yet.
5️⃣ 𝗔𝗱𝗱 𝘀𝗮𝘂𝗰𝗲 𝗔𝗙𝗧𝗘𝗥 𝗳𝗿𝘆𝗶𝗻𝗴
Now that the tempeh is fried, you can add sauce AFTER frying. 🙂 Adding sauce after will this will Ensure that the tempeh is crispy and not soggy.