Crispy Coconut Tempeh Nuggets
A crispy, coconut-coated tempeh nugget that’s a delicious plant-based alternative to coconut shrimp or chicken nuggets.
Equipment
- Paper towel–lined plate
- shallow bowl
- Frying pan or cast-iron skillet
- Tongs
Ingredients
- 1 pound 455 g plain soy tempeh
- ½ cup 120 ml coconut milk
- ½ cup 56 g coconut flour
- ½ cup 60 g unsweetened coconut flakes
- ½ cup 120 ml coconut oil
- Salt and pepper to taste
Instructions
- Cut the tempeh into 1-inch (2.
- 5-cm) nuggets.
- In a shallow bowl, mix together the coconut milk, coconut flour, and coconut flakes.
- Heat coconut oil in a frying pan or cast-iron skillet over high heat.
- Coat each nugget in the flour mixture, ensuring an even layer.
- Panfry the coated nuggets until golden brown on all sides.
- Transfer the nuggets to a paper towel–lined plate to absorb excess oil.
- Sprinkle with salt and pepper, then serve warm.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with ketchup or a sweet chili sauce for dipping.
Wine Advice:
A light, crisp Sauvignon Blanc or a dry Riesling complements the coconut flavors beautifully.
Nutritional Information
Calories: 580 kcal | Carbohydrates: 24 g | Protein: 36 g | Fat: 40 g | Fiber: 8 g | Sugar: 3 g | Salt: 0.6 mg
