300g tempeh, cut into thin slices
Sea salt to taste
Cayenne pepper to taste
If your tempeh is very wet, use a clean tea towel or paper towels
to pat down and remove some of the water.
Heat a wok or frying pan with coconut oil - just enough to cover the tempeh.
Fry on one side and turn to fry the other.
Sprinkle with salt and cayenne pepper to taste.
Place on absorbent paper towels before serving hot.
Serves 2-4 people
Serve with sambal (Indonesian hot chilli sauce)
Recipe and Photo © Leigh-Chantelle 2013
- Published: 17 December 2015
Attribution-NonCommercial-NoDerivs 3.0 Australia Licence