Author Notes: This is a vegetarian version of chicken fingers. They're fun and easy to eat at parties, picnics, and barbecues. Their flavor and crunch will satisfy even meat lovers. —MizChef
- 1/2 cup panko bread crumbs
- 1/4 cup sesame seeds, toasted*
- 2 large eggs
- 1 teaspoon kosher salt
- 2 (8-oz.) packages tempeh, any style
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 cup mayonnaise
- 1 tablespoon balsamic
- Preheat the oven to 400 degrees.
- On a flat plate or piece of wax paper, combine breadcrumbs and seeds. Mix well. In a shallow bowl, beat the eggs with ½ tsp salt.
- Cut the tempeh into 10 sticks (from one short end to the other). Dip the sticks into the eggs then into the bread crumbs, making sure to coat all sides.
- Place the strips on a baking sheet and bake until they start to brown, about 15 minutes. Turn them over and bake another 6 to 8 minutes, or until browned underneath.
- *To toast sesame seeds, heat a small pan over medium heat. Add the seeds and let the toast for a minute or two, shaking or stirring them frequently, until they turn light brown.
- For the dip: Whisk together all the ingredients until well combined. For a hot, spicy dip, mix in a little hot Chinese mustard or wasabi.
- This recipe was entered in the contest for Your Best Soy