Tempeh fries with mint yoghurt dip

  • Servings: 2
  • Difficulty: Beginner
  • Print
Look, we get it: Eating healthy can get a little dull. Sometimes you just need to indulge on a crispy deep fried snack.

But what if you could squeeze more protein into that little moment? Enter tempeh fries. It is chock full of protein which would fill you up way more than if you ate regular french fries. This means you’d save on the calories while your body still gets nutrition unlike pure junk food.

Good thing it’s also super easy to whip up. After all, the basic recipe requires only four ingredients, and you can serve them with any dip you love (yes, including those packets of garlic chilli sauce from a certain fast food chain stashed in your fridge that you don’t tell anyone about).

For this recipe, we got some soy yoghurt from our friends at Gutsy Foods to make a dip that showed just how delicious plant-based dairy alternatives can be. The pairing is a match made in heaven. One tip: These tempeh fries are just like french fries so you’ll wanna eat them piping hot.

Ingredients

    • 200g of tempeh
    • 1/2 cup of oil for deep frying
    • 1 cup of water
    • 1 level tablespoon of salt
    • 2 cloves of garlic
    • 100ml of yoghurt (we used soy yoghurt)
    • 1 tablespoon of chopped fresh mint
    • juice of half a lemon
    • salt and pepper to taste

Directions

      For the tempeh fries
  1. Make a brine of 1 cup water with 1 tablespoon of salt
  2. As the salt dissolves, cut tempeh into long french fry strips.
  3. Soak tempeh into the brine and allow to sit for 10 minutes.
  4. Meanwhile, heat up oil in a pan on high.
  5. Once the oil is hot enough, (175 degrees celcius if you want to get technical) place tempeh into the oil and deep fry until golden brown.
      For the mint soy yoghurt dip
  1. Mince garlic and chop fresh mint leaves finely.
  2. In a small bowl, stir garlic and mint into soy yoghurt.
  3. Stir in the lemon juice and season with salt and pepper, adjusting to taste.
  4. Allow to sit for at least 20 minutes before serving so the flavours can come together.