Tempeh is the perfect replacement protein because of it's nutty flavour and fantastic texture. It's also got an essential Vitamin B12, which plays an important role in converting your food into energy!
Ingredients (serves 2):
- 200g Tempeh
- 1 cup Basmati Rice
- Salt & Pepper
- 1/2 Cup + 3 TBSP plain Flour*
- 1 TSP Powdered low FODMAP Stock
- 1 1/2 TBSP Minced Lemongrass
- 75g Panko Breadcrumbs*
- 1 TSP Ginger, minced
- 1 TSP Garlic Infused Olive Oil
- 2 medium Stalk Spring Onion (tips only)
Method:
- Make the batter by mixing 3 TBSP flour, water, stock and 1 TBSP minced lemongrass together, set aside
- Prep the oil mixture by mixing ginger, garlic infused olive oil, spring onions and 1/2 TBSP minced lemongrass together and set aside
- Place 1/2 cup flour and salt and pepper into another bowl, and your panko breadcrumbs in a separate bowl
- Meanwhile, cook the rice according to the pack instructions
- Coat the tempeh in the flour on all sides, then dip into the batter mixture - also making sure to coat each side well
- Dip the tempeh into the panko breadcrumbs
- In a fry pan, heat the oil mixture. Once hot, add the tempeh and fry until golden on all sides. Set aside and continue to fry the rest of the pieces.
- Serve with rice, extra spring onions (tips only) and if you’re feeling fancy we recommend some low FODMAP sweet chilli sauce for dipping.
*Use gluten free flour/breadcrumbs if you're sensitive to wheat!
This recipe has been adapted from the Monash University FODMAP Diet App
