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
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Ingredients
- Tempeh Sticks
-
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
- Honey-Dijon Dip
-
1 tablespoon
honey
-
2 teaspoons
Dijon mustard
-
1 cup
mayonnaise
-
1 tablespoon
balsamic
Directions
-
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.
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